strip roast, tarragon and caper butter, baked cauliflower with olives and pine nuts | Chairmans Rese

Ingredients

• 1 strip roast, 4 to 5 pounds
• 2 tsp olive oil, divided
• 2 tsp kosher salt
• 2 tsp fresh cracked black pepper
• ½ cup unsalted butter, room temperature
• 3 Tbsp capers, pressed dry and coarsely chopped
• 1 tsp chopped fresh tarragon
• ½ tsp minced shallot
• 1 tsp Dijon mustard
• ½ tsp fresh cracked black pepper
• 2 lbs cauliflower florets
• 4 tsp olive oil
• 1 tsp kosher salt
• ⅓ cup sliced assorted olives
• 1 tsp chopped fresh rosemary
• 3 Tbsp toasted pine nuts
• 2 tsp lemon juice