What to Serve with Beef Tenderloin – 10 best side dishes for the ultimate beef tenderloin dinner.
The holiday season or a dinner party any time of the year is the perfect time for beef tenderloin.
If you’re roasting beef tenderloin this holiday season and and looking for the ideal Christmas dinner sides to compliment the beef, you’ve come to the right place.
WHAT IS BEEF TENDERLOIN?
Beef Tenderloin has been my Christmas Dinner family tradition for many years.
We all love this tender cut of beef (it’s where filet mignon is from!) and everyone has their own idea of the best side dish.
It makes a delicious holiday meal that’s always a treat.
WHAT DO I NEED TO MAKE BEEF TENDERLOIN?
The entire post and recipe for my Beef Tenderloin is found here, along with au jus/red wine sauce that can’t be beat.
- whole beef tenderloin
- coarse salt
- black pepper
- vegetable oil
- fresh rosemary
- a few tablespoons of butter
- Reliable instant-read meat thermometer
- Large oven proof skillet OR baking sheet (if your skillet isn’t oven safe)
- Bring the beef to room temperature before cooking on the counter 1 to 1 1/2 hours.
- Invest in a good, realiable instand-read thermometer. Click HERE for the one I use.
- Cut a whole tenderloin in half when you cook it. This will give you the most even cooking experience. You can even cook half and freeze the other half.
- Season generously with coarse sea salt (not table salt).
- Ask your butcher to trim and tie the roast so it’s ready to cook when you bring it home. They’ll also remove the silver skin, a very tough connective tissue.
- Sear in an oven-safe skillet and transfer right to the oven to finish cooking. If you don’t have an oven safe skillet, transfer the meat to a baking sheet.
- Reserve any juices in the skillet to make the red wine au jus.
- Let the beef rest 15-20 minutes before slicing. This lets the juices reabsorb into the meat.
BEEF TENDERLOIN RECIPE:
Below you’ll find my Beef Tenderloin recipe. You can find the full recipe here including a simple red wine au jus that also goes perfectly with roast beef.
Bring both the butter AND the beef to room temperature on the counter for 1 to 1 1/2 hours before cooking.
Preheat the oven to 425°.
Using paper towels, pat the meat dry really well, then season generously with salt and pepper on all sides and ends.
In a large skillet, warm the vegetable oil over medium-high heat then carefully place the seasoned tenderloin in the skillet.
Sear the meat on all sides and ends.
Slather the butter over the top of the roast, lay whole rosemary sprigs over it and transfer the skillet to the oven.
NOTE: If your skillet isn’t oven-safe, place the meat on a lightly oiled baking sheet. If you’re making the red wine sauce, don’t wash the skillet!
Roast 15-20 minutes or until a thermometer inserted in the center of the roast reaches about 5° below your desired temperature (see temperature chart below).
When the beef is finished roasting, transfer it to the grooved side of a cutting board, tent loosely with aluminum foil and let it rest 15 minutes.
After 15 minutes, cut the roast into thick slices, 1/3-1/2″ each then transfer to a large platter for serving.
WHAT INTERNAL TEMPERATURE SHOULD I COOK THE BEEF?
- RARE – 120-130°F
- MEDIUM RARE – 130-135°F
- MEDIUM – 135-145°F
NOTE #1: the internal temp of the beef will continue to rise about 5° after it’s removed from the oven for the final serving temperature.
NOTE#2: For best results, I don’t recommend cooking this cut of beef any more than ‘medium’.
WHAT TO SERVE WITH BEEF TENDERLOIN:
Below you’ll find some delicious side dishes to perfectly compliment your beef roast.
Of course, the best sides are the ones you and your family like the most.
Sour Cream Horseradish Sauce
This is a super simple recipe and easy side dish with just 2 ingredients. You control the spice level. It’s every bite creamy and delicious.
Blend 1/2 cup sour cream with 2-3 tablespoons of pure horseradish sauce in a small bowl (drain the liquid from the horseradish so your sauce isn’t watery).
Refrigerate until you’re ready to serve it.
Creamy rustic creamy mashed potatoes with brown butter, fresh sage and crumbled goat cheese (or blue cheese).
This is a no-peel potato dish, rustic and earthy with an incredibly good flavor combination.
A tasty side dish blending sliced Yukon gold potatoes with sweet potatoes in a creamy gruyere cheese sauce.
Bake until bubbly and golden.
My go-to recipe for perfectly cooked fresh green beans in just 6 minutes without blanching or draining.
It’s more a technique for cooking fresh green beans than a recipe. Once the beans are cooked just add a tablespoon or two of butter and a light sprinkle of salt.
Even people who swear they don’t like brussels sprouts are crazy about this recipe.
The brussels sprouts are roasted to tender with crispy, caramelized outsides, tossed with smoked bacon and an irresistible maple syrup Dijon mustard glaze.
Restaurant quality golden, pan seared scallops drizzled with an amazing lemon garlic butter sauce.
The whole dish comes together in just 10 minutes and is a delicious way to a surf and turf meal!
Fresh Salmon Chowder
I created this recipe one cold, rainy day when I had a stockpile of salmon in the freezer and the few other ingredients needed including sweet corn, potatoes and herbs.
Make it in just 30 minutes and don’t look back. It’s loaded with layers of creamy, comforting flavor and would be a great appetizer or lead-in to this beef tenderloin.
I’ve been making this old fashioned Potato Salad for more than 4 decades. My family and I never get tired of it!
Make it a day ahead of time (it helps all the flavors come together) — tender bites of potato, hard boiled eggs, crispy bacon and real mayonnaise – it can’t be beat.
Readers call it “amazing!”
Caramelized mushrooms and onions are always a great pairing with beef.
They’re a perfect side dish with classic Beef Tenderloin along with a good Pinot Noir or another red wine.
Save this recipe for grilling season too – it’s incredibly good with grilled steak.
Buttery thinly sliced potatoes baked in a muffin tin with two kinds of melted cheese and golden, crispy edges.
As a side or with a dollop of sour cream they’re irresistible!
If you tried any of these side dish recipes for What to Serve with Beef Tenderloin or any recipe on the blog, then I hope you’ll leave a comment and some stars!
Find a link to each recipe in the body of this post.
- Sour Cream Horseradish Sauce
- Brown Butter Mashed Potatoes
- Yukon Gold Sweet Potatoes Au Gratin
- Fresh Green Beans
- Maple Bacon Brussels Sprouts
- Garlic Butter Scallops
- Fresh Salmon Chowder
- Potato Salad
- Caramelized Mushrooms and Onions
- Muffin Tin Potato Stacks