Beef tenderloin is a really special cut of beef we love to indulge with for Christmas. The last time I bought one it was so expensive the butcher had to carry it to the checkout clerk for me! Make that great dinner main its best with side dishes that compliment a meal worthy of a celebration.
But if you have the time for the mother of all beef main dishes, you could try a prime rib with my closed oven method. It’s a lot more work than a beef tenderloin but it certainly is worth the effort.
Potato Side Dishes for Beef Tenderloin
Potatoes make the most versatile side dish because they can take on just about any flavor.
I like to add thickly sliced potatoes around a beef tenderloin while it cooks in the oven. Then all the butter, herbs and juices flavor them perfectly.
Here are a few other potato sides you’re sure to love:
Rosemary-Butter Roasted Little Potatoes
Tender little potatoes tossed in rosemary and butter make the perfect side dish.
Homemade potatoes au gratin baked up warm and hearty in a rich sharp cheddar cheese sauce and brightened with fresh thyme. It’s a true treat you can make ahead and bake when you’re ready.
Loaded overstuffed baked potatoes are a fun way to get all your favorites–cheese, sour cream, and chives in a neat little package. Add bacon or veggies and make them your own!
There are so many cheesy hash brown casserole recipes in existence. How do you find the right one? This version is simple and free from all the fluff, but always pleases a crowd.
We all know the meat is the start of the show, but let those vegetable sides be just as delicious!
Try a bright ginger dressing over asparagus, or simple roasted radishes (which taste more like delicate cabbages after they cook) and you’ll have the right accent to your meal.
Orange and Ginger Roasted Asparagus
Give up limp steamed asparagus and jazz up dinner with the most amazing ginger and orange dressing. The perfect easy side dish!
Would you be shocked to know that roasted radishes are delicate, tender and mild in flavor? Add this new vegetable side dish to your table and be surprised!
These fried zucchini cakes are one in a million in my book. I’ve tried a lot of them, and these aren’t too eggy, too salty or too bland. A great spring and summer treat that’s NOT zucchini bread.
This iconic southern broccoli casserole has lots of flavor, is never greasy and gets rid of all those strange ingredients you don’t need. You’ll love it!
Crispy baked eggplant slices are a simple way to celebrate the meaty flavor of eggplant without all of the salting, soaking, pressing and fuss of other recipes.
Keep some crunch in the meal with fresh greens and salads along side your favorite beef tenderloin recipe. I personally LOVE a charred Caesar you can make right under your broiler or throw on the grill.
Or if you love some southern flair, give a wilted lettuce salad a try. It’s a classic and the balance of the bacon with the vinegar dressing is perfection.
Charred Caesar Salad
A truly fun twist on classic Caesar! A quick roast makes the leaves a little smoky and a simple dressing brings it all together.
Salads are for all year round, but this one is perfect for cooler weather when pears are perfectly in season. Adorn your next holiday table with this bright, balanced side dish.
Fresh broccoli and an almost cole slaw style dressing make this tangy broccoli salad a fun addition to your next potluck or dinner. Sweet, tangy and fresh!
Homemade caesar salad only needs a whisk and a few simple ingredients plus this recipe has no raw egg yolks in it so you can feel confident serving it to anyone.
A southern classic, wilted lettuce salad was the way grandmothers used to make do with what they had but the combination of bacon grease (yes that’s what I said), vinegar, and sugar makes the most divine dressing served warm over greens.
Iceberg lettuce wedge salad is a quick and simple side that doesn’t really “feel” like a salad. Crispy bacon on top dresses it up, and you can quickly and easily make several wedges for a crowd.
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.
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About the Author
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.