Recipe Roundup

43 Side Dish Recipes to Serve With Beef Tenderloin

When you're serving a beef roast, you want a side dish with flavor that will stand up to the meat, but won't overpower it. Here are 43 suggestions we love.

By Joe Sevier

December 4, 2017

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Photo by Chelsea Kyle, Food Styling by Anna Stockwell
1/43
Yorkshire Pudding
This classic Yorkshire pudding recipe, which comes from the original 1961 edition of The New York Times Cookbook, is the quintessential beef roast accompaniment.
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Photo by Waterbury Publications, Inc.
2/43
Blissed-Out Crispy Cheesy Broccoli Gratin
When you cook broccoli gratin on a sheet pan, every single morsel gets an ample coating of crunch.
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Photo by Chelsea Kyle, Food Styling by Anna Billingskog
3/43
Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce
The sweet and sour cranberry sauce for this holiday-ready side does double duty: it looks gorgeous (and tastes great) drizzled over roasted delicata squash and sweet potatoes, but it’s also an excellent condiment for turkey, beef, pork, or lamb.
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Photo by Michael Graydon & Nikole Herriott
4/43
Leeks in Vinaigrette with Walnuts and Tarragon
Cutting leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
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Photo by Bobbi Lin
5/43
Duchess Baked Potatoes
If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
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Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich
6/43
Green Bean Casserole With Crispy Fried Onions
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it’s the spice-spiked fried onions that will likely garner all the "wows."
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Photo by Michael Graydon & Nikole Herriott
7/43
Turnips With Garlicky Breadcrumbs and Parmesan
If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.
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Photo by Alex Lau
8/43
Roasted Cherry Tomato Caprese
The classic tomato and mozz summer salad gets a roasty cold-weather makeover. Spoon it over sliced tenderloin on a platter for a stunning presentation.
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Photo by Chelsea Kyle, Food Styling by Rhoda Boone
9/43
Our Favorite Mashed Potatoes
Our version of perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.
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Photo by Michael Graydon & Nikole Herriott
10/43
Grain Salad With Olives and Whole-Lemon Vinaigrette
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert even the most olive-averse.
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Photo by Alex Lau
11/43
Perfectly Roasted Potatoes
You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast for the fluffiest interior and the crispiest exterior.
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Photo by Michael Graydon & Nikole Herriott
12/43
Tomato Salad With Feta And Pistachios
Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
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Photo by Michael Graydon & Nikole Herriott
13/43
Rice with Parsley, Almonds, and Apricots
Steaming the dried apricots over the rice while it rests softens them just enough.
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Photo by Amy Neunsinger
14/43
Roasted Plums With Tahini Dressing
The savory quality of the herbed sweet-sour plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.
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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More

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