Beef Tenderloin Roast

Who doesn’t love a nice beef filet when dining with family
and friends? Buy a roast that has been tied, following the
simple tips below to ensure even cooking. Using grass-fed
beef makes this dish pure Paleo. SERVES 4

1 2-pound filet mignon roast, tied

2 tablespoons extra virgin olive oil

1 cup chopped cremini mushrooms

1 garlic clove

1 small shallot

¼ cup chopped fresh parsley

4 tablespoons cold-pressed flaxseed oil

3 or 4 large kale leaves

Remove roast from refrigerator thirty minutes prior to
cooking. Preheat oven to 325 degrees.

Heat olive oil in a cast iron skillet over medium flame. Add
mushrooms and sauté until tender, for five to seven
minutes. Remove mushrooms from skillet and set aside.