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What to Serve with Beef Tenderloin? 12 BEST Side Dishes

Beef tenderloin is like the fancy jeans of the dinner world—it goes with anything! Pairing it with the perfect sides, though, makes the meal splendid.

We all have our go-to sides, but today’s a good day to shake things up a bit. Picture this: a juicy, perfectly cooked tenderloin and, oh yes, some killer sides.

We’re talking truffle mashed potatoes that make you want to dance, garlic roasted carrots that make your house smell amazing, and buttery rolls to sop up all that goodness.

It’s okay if you’re drooling. We are too. So, let’s get to it and find those perfect sidekicks for your tenderloin!

Top 12 Side Dishes for Beef Tenderloin

Here are our top 12 picks for the best side dishes to serve with beef tenderloin:

Side DishMain IngredientsFlavor ProfileDifficultyTime
Garlic Parmesan Roasted CarrotsCarrots, garlic, ParmesanSavory, cheesyEasy30 min
Truffle Mashed PotatoesPotatoes, truffle oil, creamRich, earthyMedium25 min
Spinach and Artichoke GratinSpinach, artichoke, cream, cheeseCreamy, savoryMedium35 min
Wild Rice PilafWild rice, onions, brothNutty, savoryEasy40 min
Maple Glazed Butternut SquashButternut squash, maple syrupSweet, caramelizedEasy30 min
Asparagus with Hollandaise SauceAsparagus, egg yolks, butter, lemonRich, tangyMedium20 min
Honey Balsamic Glazed BeetsBeets, honey, balsamic vinegarSweet, tangyEasy45 min
Parmesan Crusted CauliflowerCauliflower, Parmesan, breadcrumbsCheesy, crispyMedium35 min
RatatouilleEggplant, zucchini, bell peppersSavory, herbyMedium40 min
Creamy Garlic MushroomsMushrooms, garlic, creamCreamy, garlickyEasy20 min
Arugula Pear SaladArugula, pears, walnuts, vinaigretteFresh, tangyEasy10 min
Herb Roasted ParsnipsParsnips, rosemary, thymeSavory, herbyEasy30 min

1 – Garlic Parmesan Roasted Carrots

Alright, let’s talk Garlic Parmesan Roasted Carrots. These bad boys turn a simple veggie into a superstar. Carrots get tossed in olive oil and minced garlic, then roasted until they’re golden.

We add a sprinkle of parmesan at the end for that cheesy goodness. Flavor-packed and super easy, this side dish is one to remember.

2 – Truffle Mashed Potatoes

Truffle mashed potatoes are like the VIP guest at a party. The key ingredients are Yukon gold potatoes, heavy cream, unsalted butter, and a touch of truffle oil. The flavor is rich and aromatic, with a creamy texture and earthy notes from the truffle.

We mix them all until silky smooth. The aroma? Absolutely divine. Our pro tip: go easy on the truffle oil. Too much, and it overpowers everything.

3 – Spinach and Artichoke Gratin

Spinach and Artichoke Gratin is one of those dishes that we can’t get enough of. With creamy Parmesan, a hint of lemon, and a golden crust, it’s a flavor bomb.

We use fresh spinach, marinated artichokes, and a blend of cheese. This dish has a rich, cheesy flavor paired with the tanginess of artichokes. We like adding a bit of crushed red pepper for a little kick. So simple, yet so decadent.

4 – Wild Rice Pilaf

This dish is nutty, earthy, and packed with flavor. We use wild rice, sautéed onions, garlic, and a splash of chicken broth. Toss in some dried cranberries and slivered almonds for extra texture and a touch of sweetness.

The rice has a chewy bite and the cranberries add a nice tartness. We get a hint of smokiness from the toasted almonds. Perfect for adding some variety.

5 – Maple Glazed Butternut Squash

Butternut squash brings a sweet, nutty flavor that pairs perfectly with the rich maple syrup glaze. It’s roasted until caramelized and tender. Adds a touch of cinnamon for warmth.

We use butternut squash, maple syrup, olive oil, and a hint of cinnamon. Roast in the oven until golden brown. A dash of fresh thyme gives it an earthy note. The result is sweet, savory, and a little crispy on the edges.

6 – Asparagus with Hollandaise Sauce

Asparagus with Hollandaise brings a rich, velvety flavor. We roast the asparagus until tender, then smother it in a creamy, buttery sauce with a hint of lemon.

Ingredients are simple: fresh asparagus, egg yolks, butter, lemon juice, and a dash of salt. The sauce is smooth and tangy.

We love this for its elegance and simplicity.

7 – Honey Balsamic Glazed Beets

These beets are the pop star side dish we all love. The sweetness of honey meets the tang of balsamic for a flavor explosion.

We use fresh beets, honey, balsamic vinegar, and a touch of olive oil. Roast until tender and caramelized. Perfect balance of sweet and tangy. Add a sprinkle of fresh herbs for a bright finish. Ideal for those looking to shake up the usual veggie routine.

8 – Parmesan Crusted Cauliflower

Gonna say it, Parmesan Crusted Cauliflower might steal the show at your next dinner. Cauliflower gets a golden, crispy coat from panko and parmesan. We mix it with garlic powder, salt, and a sprinkle of pepper.

The flavor is cheesy and slightly nutty. Perfect crunch outside with tender bites inside.

Pro tip: serve right from the oven for the best crunch.

9 – Ratatouille

We all know and love Ratatouille. This classic French dish is hearty and packed with flavor. It’s a veggie lover’s dream. Main ingredients include eggplant, zucchini, bell peppers, tomatoes, and garlic.

The veggies meld together after slow-cooking, creating a rich and savory taste. We often add fresh thyme and basil for a herby twist. Perfect for a comforting side dish.

10 – Creamy Garlic Mushrooms

Oh, creamy garlic mushrooms, how we love you. These little gems are sautéed to perfection with garlic and cream.

We use fresh button mushrooms, heavy cream, and a good amount of minced garlic. The flavor is rich, buttery, and garlicky.

Remember to season generously with salt and pepper. Simple, yet oh-so-satisfying.

11 – Arugula Pear Salad

We mix crisp pears with peppery arugula for a fresh bite. A handful of candied pecans adds a sweet crunch.

Ingredients: arugula, ripe pears, candied pecans, crumbled goat cheese, and a balsamic vinaigrette.

A perfect balance of sweet and tangy. Our tip? Go easy on the dressing—too much can overwhelm the delicate flavors.

12 – Herb Roasted Parsnips

They pair perfectly with beef tenderloin. We roast parsnips with olive oil, thyme, rosemary, and garlic. They come out crispy on the outside, tender inside.

The flavor is earthy, sweet, and slightly nutty. Fresh herbs add an aromatic touch. A sprinkle of sea salt at the end brings it all together. This dish is simple yet packs a flavor punch.