Beef tenderloin is often heralded as the king of all cuts with its unrivaled tenderness and luxurious texture. As a pricey cut of meat, it’s usually reserved for the holiday season or other special occasions, and Christmas day will be here before we know it!
The culinary journey of savoring beef tenderloin is incomplete without the perfect accompaniments. The sides you choose play a pivotal role in enhancing the overall dining experience, transforming this elegant meal into a symphony of flavors and textures.
Here I pulled together 25 delicious side dishes for you to create the ultimate beef tenderloin dinner menu. From healthy vegetables and salads to irresistible potatoes and indulgent seafood mac and cheese to satisfying desserts for a sweet ending.
- Understanding the Cut
- How to Cook Beef Tenderloin
- How do I Know When the Beef is Done
- Cooking Tips
- What to Serve with Beef Tenderloin
- Vegetables to Serve with Beef Tenderloin
- Cider Glazed Sweet Potatoes and Butternut Squash
- Roasted Brussels Sprouts, Green Beans and Broccoli
- Roasted Root Vegetables
- Vegetarian Stuffed Portobello Mushrooms
- Green Bean Casserole
- Potato Palooza!
- Au Gratin Potatoes
- Mashed Potatoes
- Twice Baked Potatoes
- Homemade French Fries
- Roasted Red Potatoes
- French Onion Smashed Potatoes
- Gratin Dauphinois
- Comforting Sides for Beef Tenderloin
- Seafood Mac and Cheese
- Butternut Squash Risotto
- Yorkshire Pudding
- Easy Garlic Bread
- Sensational Salads
- Green Salad with Orange and Avocado
- Caesar Salad
- Watermelon Radish and Purple Daikon Salad
- Charred Broccolini Salad
- Classic Wedge Salad
- Must Make Sauces
- Horseradish Sauce
- Bearnaise Sauce
- Perfectly Sweet Endings
- Chocolate Fondue
- Mango Vanilla Panna Cotta
- Sides for Beef Tenderloin FAQs
- Related Posts
- 💬 Comments
Understanding the Cut
In the realm of beef, tenderloin reigns supreme for its impeccable lean-to-fat ratio. This absence of excess fat ensures a clean, pure meat flavor that tantalizes the taste buds!
Positioned in an area of the cattle that has minimal movement, the tenderloin boasts a luxurious texture. This prime placement contributes to the cut's high quality, resulting in a velvety, melt-in-your-mouth bite.
How to Cook Beef Tenderloin
Understanding we’re about to prepare the most tender cut of beef, and spent good money on it, there comes the pressure of not screwing it up. But because of its exceptional tenderness and subtle marbling, it is a canvas for culinary creativity we can embrace.
You’ll want to enhance the beef’s natural flavor first with either a savory marinade or an herb rub. To marinate, you can immerse the cut in a balsamic-based glaze with soy sauce and aromatics of your choice. This not only imparts layers of flavor but also ensures a juicy and tender result.
Alternatively, the use of fresh and dried herbs like thyme, sage, rosemary and oregano adds real depth of flavor as in this slow-roasted beef tenderloin recipe. I’ve found the low-and-slow method not only protects against overcooking, it ensures you'll have perfectly pink results from edge to edge every time.
And, if you’re in a grilling mood, you can always slice the tenderloin into filet mignon steaks, hit them with your favorite seasoning and grill to your desired doneness.
How do I Know When the Beef is Done
I encourage you to invest in a good instant-read meat thermometer so you know exactly when it’s done. These are internal temperature ranges depending on how you like your beef cooked:
- 125 – 130 degrees F for medium-rare
- 135 – 140 degrees for medium
- 145 - 150 degrees F for medium-well
- If you go over 150 degrees with a beef tenderloin, that’s an expensive oops.
Here are a few things to keep in mind when prepping and cooking beef tenderloin.
- This cut has a ‘rump’ end and a thinner end. Fold the thin end underneath to create uniform thickness as best you can and tie with kitchen twine every couple of inches to keep its shape.
- Let the beef come to room temperature before roasting so it cooks evenly.
- Be sure to let the meat rest 15 minutes under tented aluminum foil before slicing so the juices redistribute through the beef, and not end up all over the cutting board.
- Use a sharp knife to slice the beef easily then transfer to a large platter to serve.
What to Serve with Beef Tenderloin
Whether you’re planning Christmas dinner or another special occasion, these side dish recipes will fully enhance your beef tenderloin roast as the main course. May your menu creating juices flow!
Vegetables to Serve with Beef Tenderloin
Bright and colorful options that include a classic staple!😉
Roasted, mashed, twice-baked, scalloped, fried and smashed. We have you covered.
Comforting Sides for Beef Tenderloin
This is where we get a happily indulgent.
This is where we balance out the indulgences.😉
Must Make Sauces
Perfectly Sweet Endings
Sides for Beef Tenderloin FAQs
This is an incredibly tender and lean cut, giving it a delicate flavor compared to a juicy, hearty ribeye. Dry, red wine like Merlot, Cabernet Sauvignon, or Syrah are great choices. Also, a smoky Pinot Noir or even a rich, buttery Chardonnay will pair nicely with the beef.
While this recipe roundup has year-round dishes, it leans a bit more toward cozy sides. But if you’ve sliced your beef tenderloin into nice filets for the grill, consider adding these to your bbq menu: charred asparagus, blistered tomato and grape galette, and grilled potato salad.
On average, plan on serving six ounces of beef per person. Depending on the number of side dishes you serve and their heartiness, you may get away with a little less than six ounces or need closer to eight ounces per person if there are few sides that are rather light.