5 Mouth-Watering Sides to Serve with Beef TenderloinBroccoli Gratin. … Green Bean and Mushroom Casserole. … Roasted Butternut Squash with Herb Oil and Goat’s Cheese. … Roasted Capsicum and Cherry Tomatoes with Ricotta. … Slow-Cooked Garlic Greens.
Broccoli Gratin. …
Green Bean and Mushroom Casserole. …
Roasted Butternut Squash with Herb Oil and Goat’s Cheese. …
Roasted Capsicum and Cherry Tomatoes with Ricotta. …
Slow-Cooked Garlic Greens.
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.[feast_advanced_jump_to]
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 cuts high quality, resulting in a velvety, melt-in-your-mouth bite.
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’.
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!
5 Mouth-Watering Sides to Serve with Beef TenderloinBroccoli Gratin. Green Bean and Mushroom Casserole. Roasted Butternut Squash with Herb Oil and Goat’s Cheese. Roasted Capsicum and Cherry Tomatoes with Ricotta. Slow-Cooked Garlic Greens.
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