A restaurant-style, Keto-friendly healthy bowl recipe of cauliflower hummus, roasted beef tenderloin and Mediterranean veggies, topped with a refreshingly creamy bell pepper sauce &  pumpkin seeds, making it a gourmet meal to enjoy with your family.

Recipe Card

Ingredients                                                                        Quantity
Roasted Beef Tenderloin
Beef tenderloin 180 - 200 gm
Oregano 1 tsp
Garlic, minced 1 tsp
Salt & Pepper pinch of each
Thyme 1 tsp
Sundried tomato 20 gm
Mediterranean Vegetables 
Kalamata Olives 40 gm
Asparagus 40 gm
Cocktail tomato 40 gm
Butter 1 tsp
Oregano 1/2 tsp
Salt & Pepper As required
Cauliflower Hummus 
Cauliflower 80 gm
Tahini 1 tsp
Extra virgin olive oil 1 tbsp
Cumin Powder 1/2 tsp
Parsley a pinch
Lemon Juice 2 tbsp
Salt & Pepper pinch of each
Red Pepper Sauce
Onions 25 gm
Garlic 10 gm
Cream 100 ml
Butter 1 tbsp
Red Pepper 80 gm
Salt & Pepper As required


Method of Preparation

Roasted Beef Tenderloin

  • Clean the tenderloin and cut a 180g-200g medallion
  • Tie string around the medallion to maintain shape
  • For the rub combine rub ingredients together in a small bowl ; press evenly on to medallion
  • Pour some olive oil in to a griddle pan unlit hot ,then place the tenderloin on and grill and sear on both sides and sides of the medallion
  • Preheat oven at 180degrees
  • Put the medallion in the oven for 4-7 minutes until your desired doneness

Mediterranean Veggies

  • In a saucepan add your butter until melted.
  • Add your vegetables and sauté for 4 minutes.
  • Season them with a pinch of oregano , salt, and pepper.

Cauliflower Hummus

  • Clean and cut the cauliflower and separate the florets
  • Either microwave the cauliflower for 10 min or steam it, boil it and cook until tender
  • Once done add all the ingredients in a food processor and blitz till you get a nice smooth hummus
  • Keep tasting for seasoning and flavour and add additional quantities if desired.
  • Once done transfer to a bowl and chill

Red Pepper Sauce 

  • Sauté onions, garlic and pepper in butter
  • Add cream and reduce
  • Blend and strain the sauce
  • Return back on t the fire and adjust the seasoning


Chef Sergio Freitas 

Sergio’s culinary career began early on, inspired by his parents and their love & respect for quality & traditions, leading him to take up on culinary arts as his career path. After graduating from HTA School of Culinary Arts, South Africa, Sergio started his culinary journey at the Michelangelo Hotels under the guidance of the celebrity chef, Andrew Atkinson, the Executive Chef of the property. He developed and extended his skills there to all the outlets of the hotel, enabling him to be a part of a new opening team of The Fairway Hotel and Spa. Spotting immense talent in him, he was soon promoted to the position of Sou Chef under Chef Jean – Pierre Siegenthaler, in which he continued pleasing the palates of the hotel’s most exclusive clients.

In 2012, Sergio was given the opportunity to be the Senior Sou Chef at a well-known catering company in South Africa, where he was soon promoted to the position of Executive Chef. Apart from all these achievements, with his hard work and dedication, he also owned 33% of the business at the age of 28. During this period, he launched many International brands in the culinary business, catered for celebrities and participated in events for the president of South Africa on several occasions.

Sergio has also been featured on TV shows and Radio programs promoting the love for food. Outside his catering business, Sergio worked closely with a company called Mess, which provided soup kitchens around the Johannesburg, feeding the homeless. A cause close to his heart; cooking, comfort and care allow him to channel his culinary expertise for the aid of those in needs.

Sergio always wanted to give back to the industry that gave him all that he has dreamt of, and that’s why decided to teach and joined the ICCA Dubai as a Chef Instructor to share his knowledge with the future of the culinary industry.