Few flavor combinations go better together than mushrooms and a perfectly-cooked beef tenderloin filet. Here, the premium cut is marinated in roasted garlic oil, smoked black pepper, rosemary, and lemon juice, and then grilled and finished in the oven until tender and juicy. It’s served atop garlicky portobello mushrooms and garnished with roasted pearl onions and a dollop of flavorful leek butter. Plus, we’re serving roasted cauliflower florets topped with garlic herb cream cheese.

Ingredients: beef tenderloin, cauliflower, portobello mushrooms, cremini mushrooms, pearl onions, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), leeks, olive oil, unsalted butter (pasteurized cream, natural flavorings), roasted garlic oil (olive oil, garlic), reduced brown stock base ((veal bones, water), beef stock, mirepoix stock (made of carrot, celery and onion stocks), red wine, tomato paste, gelatin, salt, carrot stock, celery stock), sea salt, toasted minced garlic, leek powder, black pepper, dried parsley, rosemary, thyme, toasted garlic powder, green onions, smoked black pepper (pepper, smoke flavor), dried chives, garlic, granulated garlic, lemon juice