Beef tenderloin is one visually impressive main dish, not to mention it's so juicy and rich in flavor. Some fans claim it needs no accompaniment on the plate, but a variety of vegetables bring out the best in the elegant, tender roast and nicely round out the meal.
Potatoes go well with beef tenderloin and can be prepared in so many ways.
Mashed or whipped potatoes flavored with a few cloves of roasted garlic highlight the richness of the beef.
For roast potatoes, parboil them first. Before roasting, season them with bay leaves and fresh sage for an earthy side dish, or toss them with rosemary and minced garlic for something more classic.
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A baked russet potato garnished with whipped sweet butter, crème fraîche, and snipped fresh chives is simple yet satisfying.
Onions and Shallots
Onions and shallots complement beef tenderloin without competing with its deep flavors.
Caramelize them together for an hour or so over low heat to release their natural sugars.
For a creamy side dish, cook minced white onions in chicken broth or water until tender, then drain, fold them into a light béchamel sauce, and top with fresh chopped Italian parsley.
Create a nice topping for the beef with sliced shallots and garlic lightly sautéed in butter.
The meaty flavor and texture of fresh mushrooms accents the flavors of beef tenderloin.
Sauté the mushrooms in a little butter over medium-high heat to give them a light golden exterior and a tender bite; avoid slow cooking, which tends to make them steam in their own liquid and get rubbery. Snip some fresh thyme leaves on top before serving.
For a fancy mushroom dish, sauté halved white mushroom caps in butter, deglaze the pan with dry sherry, cover the mushrooms with heavy cream, and reduce over medium heat until the sherry cream sauce coats the mushrooms. Serve in individual ramekins alongside the beef tenderloin.
Boil or sauté fresh or frozen French-cut green beans until tender-crisp. Drain well and toss with toasted slivered almonds and crisp bacon bits.
Roast asparagus spears in the oven until fork-tender and shave a few pieces of fresh Parmesan on top.
Mix parboiled Brussels sprout halves with lightly sautéed slivers of garlic and top with lightly browned butter.