What To Serve With Tenderloin Sandwiches?

What side dishes go well with beef tenderloin?

• That doesn’t mean, however, that the supporting players can’t be memorable. From mashed potatoes to roasted vegetables and baked maraconi and cheese, these sides will compliment your tenderloin well, but they’re tasty enough to hold their own. This highly comforting, classic dish has never been easier thanks to your trusty slow cooker.

What should I serve with tenderloin steak?

What to Serve with Beef Tenderloin

• Buttered Mushrooms.
• Roasted Potatoes.
• Brussels Sprouts.
• Green Beans.
• Popovers.
• Kale Salad.
• Yorkshire Pudding.
• Mashed Potatoes.

What do you eat with Chateaubriand?

What to Serve with Châteaubriand

• Roasted Tarragon Potatoes.
• Asparagus with Lemon Butter.
• Buttered Grape Tomatoes.

What goes well with roast beef?

14 Savory Side Dishes for Roast Beef

• Roasted Potatoes. Roast beef and roasted potatoes are such a classic combination.
• Crispy Potato Wedges.
• Scalloped Potatoes.
• Sweet Potato Casserole.
• Brussels Sprouts.
• Balsamic Mushrooms.
• Maple Glazed Carrots.
• Green Beans.

What dessert goes with steak dinner?

Here are some of the best desserts you can pick to complement your steak dinner.

• Tart and pies. Tart/pie is a dessert whose base is made using pastry that is combined with a variety of fillings.
• Fruit salad.
• Ice cream sundaes.
• Cheesecake.
• Chocolate cake.

What should I serve with beef stew?

What Goes With Beef Stew?

• French Baguette. Whenever soups or stews are involved, you can’t go wrong with some nice crunchy bread.
• Dinner Rolls. Here’s another starchy side that will sop up that delicious gravy.
• Cheddar Cheese Biscuits.
• Corn Muffins.
• Rice.
• Green Salad.
• Mashed Potatoes.
• Cauliflower Mash.

What is a poor man’s ribeye?

Chuck-eye steaks are also known as “The Poor Man’s Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience. Steaks are cut 3/4 – 1 Inch thick.

What is the difference between filet mignon and chateaubriand?

The filet mignon is an individual steak cut from the tapered end of the tenderloin. (Most Americans do not use the term tournedos, and apply the term filet mignon to any tenderloin steak.) When the thick center part is left intact and not cut into filets, it is called chateaubriand.

How is Chateaubriand served?

The traditional accompaniment to Chateaubriand is Chateau potatoes, but you may serve it with any side dishes you like. Steamed or sauteed vegetables make a light and colorful foil to the rich main dish.

What is in a traditional roast dinner?

A Sunday roast is a traditional British and Irish meal that is typically served on Sunday, consisting of roasted meat, roast potatoes and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant jelly.

What cheese goes with roast beef?

What cheese is best? Some popular sliced cheese choices for roast beef sandwiches are Provolone, Swiss, Cheddar, Havarti, Muenster, or Pepper Jack.

What fruit goes best with beef?

The strong taste of beef is friendly to sweeter fruits, such as apricots, kiwis, mangoes, peaches, pineapple, plums, and prunes. Citrus and the more acidic fruits are less suitable. So grill some Pineapple Beef Pops, and you are definitely in for a sweet and savory treat.

What dessert goes best with prime rib?

Other times of the year will be perfect for pairing your prime rib roast with fruit desserts like my blackberry apple pie or a custard-based dessert like a cherry clafoutis or bread pudding! Don’t miss out on all of my great leftover prime rib roast recipes!

Are steaks beef?

Almost all steak is beef, which is red meat from a cow. The specific word “steak,” however, refers to a piece of beef that’s been cut across the grain of the muscle.

What dessert goes with surf and turf?

Delicious dessert to pair with surf and turf

• Apothic Dark Red Wine Cake.
• Red Velvet Tiramisu Brownies – Yummy Addiction.
• Chocolate Mousse.
• Red Wine Truffles {Easy Chocolate Truffle Recipe} – WellPlated.com.
• ~Loving the Color Purple and Simple & Sweet Fridays #119~
• Blackberry Jam Cake.
• Raspberry Cheesecake Chocolate Truffles.

20 Easy Side Dishes to Serve with Beef Tenderloin

Beef tenderloin is a holiday tradition in our home. Roasting the beef tenderloin with a salt crust is simple and quick, which gives me with plenty of time to prepare delectable side dishes to accompany the roast meat. For mopping up the roast juices, we almost always provide biscuits or rolls, but we also serve a potato dish (or two or three) and a few veggies that aren’t just salad or a side dish of vegetables. Here are 20 of my favorite side dishes to serve with beef tenderloin that I’ve collected over the years.

GotoRecipe Brussel Sprouts with Lemon and Garlic, roasted in the oven Add two items that you almost certainly already have on hand: lemon and garlic, and your normal roasted Brussels sprouts routine (olive oil, salt, pepper) will move from decent to unforgettable in minutes.

Every aspect of mashed potatoes is present in these mounds of perfection that are cooked till crispy.

Potatoes with Parmesan Cheese (Go to Recipe) The addition of melted Parmesan elevates these roasted potatoes to an entirely new level.

1. GotoRecipe Dauphinoise PotatoesDauphinoise potatoes are a dish of potatoes, rich cream, and cheese that is popular in France.
2. GotoRecipe Sweet Potatoes with Garlic and Parmesan Sweet potatoes are roasted in large slices before being coated with a white coating of nutty Parmesan cheese, which is then crisped under the broiler to perfection.
3. GotoRecipe3-Ingredient Red Potatoes with Garlic and Onion Thick pieces of red potatoes are mixed with a hefty coating of garlic powder before being completed with a squeeze of fresh lemon just before serving.
4. Potatoes, Squash, and Other Vegetables Gratin with goat cheese This recipe is perfect for when you want something delicious but don’t want to eat a ton of cream and cheese at once.
5. Click Here for the RecipeRoasted Green Beans with Harissa All it takes is a smidgeon of harissa sauce and a scorching hot oven to transform ordinary green beans into something truly extraordinary.
6. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.
7. Meghan approaches eating with an eye on saving money and time while still having a good time.

Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team. Didn’t I Just Feed You? is a weekly podcast on food and family that she co-hosts with her husband. FollowMeghan

Beef Tenderloin Sliders

Bring Your Own (BYO) alias Create your own beef tenderloin sliders plate with this recipe! At your next event, dish up the most soft, juicy sliders in a fun and creative way. This dish is also a fantastic dinner party food that can be made ahead of time. Served with mashed potatoes and your choice of vegetables, this entire roasted tenderloin makes for an incredibly simple dinner party or holiday event.

The Marinade

The marinade is composed out of pantry ingredients that are readily available (at least for me). Soy sauce, Worcestershire sauce, lemon juice, olive oil, and a few dry spices from the spice cupboard round out the dish well. It’s quite tasty! Costco is where I purchase my full beef tenderloin. Given that not everyone has access to a Costco, I recommend checking with your local butcher shops or placing an order for a whole tenderloin in advance. I prefer to marinate it for as long as possible, roughly 6 hours, but 3-4 hours would enough.

• Then slice it up and serve it in the same manner.
• To roast, simply place the entire dish, marinade and all, in the oven until it is ready to be served.
• In terms of the meat, it’s quite simple and almost entirely hands-off.
• While resting, the fluids will be re-distributed throughout the meat, and the meat will continue to cook somewhat.

• Rare: 125 degrees internal temperature
• Medium-rare to medium: 130 degrees to 135 degrees internal temperature
• Medium-well: 145 degrees internal temperature
• Well-done: 145 degrees internal temperature

The fact that this cut of beef is so soft means that there is no such thing as overcooking it. When cooked to medium-well or well, this beef will remain exceptionally soft and juicy, and will be ideal for use in sliders or other small dishes. To make your serving board, start with a big dish or cutting board. In order to capture all of the juices, I lay the sliced beef on a separate dish and then arrange it on a serving board with the toasted slider buns, caramelized onions, arugula, and aioli to finish.

The Dijon aioli in this recipe is the same as the one I used in my Pork Schnitzel Sliders, which were really delicious.

Pesto mayonnaise is also delicious on BLTs.

Reheats to make DELICIOUS leftovers as well. I speak from personal experience, wink wink. Please let me know if you try these Beef Tenderloin Sliders; I’d love to hear your thoughts! Leave a comment below!

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The most delicious sandwiches you’ll ever eat, made in minutes and with the most delicate meat you’ll ever taste! Served with mashed potatoes and vegetables, the whole roasted tenderloin makes for a delicious holiday or dinner party dish.

For the Marinade

• 2/3 cup low sodium soy sauce, 1/3 cup Worcestershire sauce, 1/2 cup olive oil, 1/3 cup lemon juice, 1 teaspoon hot sauce, 3 tablespoons dried basil flakes, 1/2 tablespoon dried parsley flakes, 1 teaspoon black pepper, 2/3 cup low sodium soy sauce, 1/3 cup Worcestershire sauce, 1/2 cup olive oil, 1/3 cup lemon juice

For the Pesto Mayo

• 2/3 cup mayonnaise
• 2 tablespoons coarse ground mustard
• 2 teaspoons Sriracha or spicy sauce
• 2 teaspoons phoney
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch salt and pepper

For the Slider Board

• Slider buns that have been toasted
• Arugula
• Sautéed onions
• Chips
• Fruit
• Grilled lemons
• And

1. The beef tenderloin should be thoroughly season with kosher salt before being placed in a deep baking dish. In a medium-sized mixing basin, whisk together all of the marinade ingredients until well combined. Marinate the tenderloin by pouring the marinade over it. Rotate the tenderloin so that the marinade is applied to both sides. Refrigerate for a minimum of 3 hours and a maximum of 8 hours. Prepare the aioli while the meat is marinating. Pesto mayonnaise is made by combining the mayonnaise and pesto in a small mixing dish. Cover with plastic wrap and place in the refrigerator until ready to serve. Combine all of the ingredients in a small bowl, cover with plastic wrap, and set aside until ready to use. Preheat the oven to 275 degrees. Raise the temperature of the tenderloin (which can be left in the marinade mixture) by 1.5 to 2 degrees Celsius for 1.5 to 2 hours. I propose 1.5 hours for medium with an internal temperature of 135° for the best results. Make use of a meat thermometer to ensure that the meat is cooked to your liking. Remove from the oven and cover with aluminum foil, allowing for 20 minutes of resting time. While resting, the beef will continue to cook a little more. 1/2-inch thick slices of beef tenderloin should be cut off the tenderloin. Place the ingredients on a dish and then on a serving tray. Grilled lemon juice should be drizzled over top of fresh arugula, sautéed onions and aioli should be served beside the slider buns. It is possible to serve it warm or at room temperature.

It is possible to serve this marinated beef tenderloin as is, without converting it into sliders, for a wonderful EASY dinner party. Serve with mashed potatoes and vegetables on the side. Guide to Choosing the Right Temperature: Internal temperature of 125 degrees Celsius is quite rare. Internal temperature of 130-135 degrees for medium-rare to medium-well. Internal temperature of the medical well is 145 degrees. This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit.

Beef Tenderloin Sliders

A versatile sandwich that may be served at any occasion, large or little, dinner party or potluck. Beef tenderloin sliders are a crowd-pleasing dish for meat lovers. Period. In addition, preparing the meat roast is a breeze. This is a recipe that you will be asked to prepare again and over again. This recipe is adapted from Ina Garten and Epicurious.

photo styling:Paige Wassel| photography:Hartman Pictures

Tenderloin of beef. Do those two words make you feel apprehensive? Believe me when I say that they will not after reading this piece. Cooking suggestions that are certain to help you feel a whole lot better are what I’m about to share with you. When the term “tenderloin” is followed by the word “slider,” it seems less intimidating, doesn’t it? Sliders are delicious, and when they’re stuffed with beef tenderloin, they’re even better. Come. On. The tenderloin slider is a delectable treat, and I have a hard time passing it up when I see it on a menu.

1. If you don’t want to get crushed in a stampede, you should put on a bumper suit.
2. I enjoy reading a lot of recipes to find out the best method to cook a dish that is delicious and doesn’t need too much effort.
3. With Ina Garten’s classic beef tenderloin cooking method and my sauces, this beef tenderloin slider is a combination of an old Epicuriousrecipe and my sauces.
4. They are unstoppable when they are together.

Roasting Options

When it comes to roasting a filet of beef or a beef tenderloin, there are different schools of thought. Slow and lowwwww are the words that come to mind. Fast and intense, similar to Ina’s recipe above. Alternatively, a combination of the two. There are several methods to cook it. To be quite honest, the quality of the meat is the most important factor in producing the greatest beef tenderloin. Moreover, because it is beef tenderloin, it is generally considered to be of excellent grade. That is my hypothesis.

And, while more isn’t always better, it may be in some situations.

Wagyu – I see what you’re saying. And while the technique you employ to roast it won’t spoil it, overcooking it will cause it to be ruined. Do you see what I’m saying? There are several methods to prepare a beef tenderloin, which might be confusing.

The secret to the best beef tenderloin recipe

In a nutshell, a thermometer. If you don’t already have one, invest in a decent meat thermometer before attempting this dish (or any other). Here’s how it was done in the olden days:

• Invest in a thermometer from a well-established brand such as Taylor, preferably one that does not have too many bells and whistles. No digital, no one that links to your phone, no one that communicates to you are required for this task. The best thermometer is a traditional one with numbers and a hand since there is less to break. Purchase a backup thermometer since even the greatest thermometers might fail at times. At Williams-Sonoma, I can’t tell you how many holidays I worked there where folks would come in and complain that their steak and dinner had been destroyed because their thermometer had broken. Take a temperature reading with your thermometer—ideally before the big event.

Preparing the beef

• Getting the meat trimmed is important for any roasting recipe, but it’s especially important when it comes to beef tenderloin’s silver strip. If your meat has not been cut, request that your butcher do so. There may be a premium, but believe me when I say it’s worth it to ensure that you don’t lose any of that expensive, exquisite meat. You want to consume it rather than throw it away
• As soon as you’ve finished trimming the meat, blot it totally dry using paper towels. Brush it with olive oil, or in the case of my recipe, butter and Dijon mustard
• With salt and pepper to taste, season it thoroughly. Trussing the meat will help to smooth out the roast and give you lovely even pieces when slicing it later on. By tucking the smaller end under and tying it tightly with twine, you may do this. Remove any extra string by cutting it.

How to roast beef tenderloin

The recipe for beef tenderloin is now ready to be prepared.

• Combine some softened butter and Dijon mustard in a small mixing bowl. It is OK if the mixture is not completely smooth. Start with one side of the beef and spread half of the Dijon butter all over it with a spreader
• Next, liberally season the first side of the beef with salt and pepper. To be quite honest, the amounts listed in the recipe are really suggestions. Consider your family’s tastes and preferences when making decisions. With a little chopped parsley, you can dress up your seasoned beef. Alternatively, don’t. This is an optional step
• The parsley on my finished beef tenderloin sliders was left out of the recipe. I enjoy having alternatives. Instead of parsley, I used arugula to garnish the sandwiches, which adds another layer of pepper and a nice crunch
• Roast the beef for 25 minutes at 500 degrees on high heat. Open a window a crack or two and turn on the ceiling fan. You’ll need plenty of ventilation and an oven that’s relatively clean.

Oh my goodness. This sandwich is very delicious.

The best condiments for beef tenderloin

You didn’t really believe me when I said I could build a sandwich out of only meat and bread, did you? Consider whether a bit additional mustard or a sprinkling of blue cheese would be appropriate additions to this beef tenderloin slider. Because I am a lady who like variety, I am providing you with two options: a dijon horseradish sauce and a thick blue cheese dressing. Many times, I use half of each to dress half of the sandwiches, and I identify them with a small handcrafted flag or stand, which my children affectionately refer to as “boujie.” Simply said, I believe it is courteous.

And what about the spicy arugula?

I’d suggest preparing a couple sandwiches or at the very least part of the meat for the next day.

Making sliders

Take a loaf of your favorite bread. Slider rolls are ideal for a large gathering; brioche rolls provide an unequaled level of richness; and French bread split into rolls is a substantial serving option. Whatever way you cut it, this beef tenderloin is delicious, whether it’s served with or without bread. Now, let’s talk about those sauces. I am completely infatuated with blue cheese. My children smother everything with ranch dressing, while I top everything with blue cheese. And then there’s this blue cheese dressing, sauce, spread, or whatever you want to refer to it as.

If I do say so myself, this is THE BEST blue cheese dressing you will ever taste.

To add even more richness, use full-fat sour cream.

FAQ’s

Is it possible to prepare beef tenderloin ahead of time? Absolutely! I’ve made it up to a day ahead of time, refrigerated it, and then allowed it to come to room temperature before putting the sliders together. Mustard is not my favorite condiment. Is there anything else I could use for the crust? I guarantee you that you will not taste the mustard, but if using mustard is not an option, mayonnaise may be substituted for the same quantity of mustard. I’m apprehensive about using such a high temperature in my oven.

If at all possible, start with 500, and if you have to decrease it, don’t go any lower than 425 if you have to.

Also, prior to roasting the steak, make sure that your oven is somewhat uncluttered.

What goes with beef tenderloin?

Italian Couscous Salad with Arugula Quick Italian Couscous Salad with Arugula Last Meal Mac ‘n Cheese

Tips:

The Last Meal Mac ‘n Cheese with Italian Couscous and Arugula Quick Italian Couscous and Arugula Salad

For a few:

Alternatively, you may purchase a smaller tenderloin from the market that has already been packed or have your butcher cut the quantity you require. I’ve done two-pound roasts, which produce enough sandwiches for two people and some leftovers for the next day. Make a salad with the leftovers, which should include a combination of crisp lettuce and arugula, as well as crumbled blue cheese and cherry tomatoes, for a delicious meal. Print Recipe Every time, the flavor is rich and satisfying. Prepare yourself with a nice thermometer and an oven that has been cleaned well, and you’ll be on your way to paradise in no time.

Preparation time: 10 minutes Cooking Time: 25 minutes 15 minutes of resting time Time allotted: 35 minutes 6 large sandwiches are served (or approx 15 small ones)

• 13-4 pound beef tenderloin
• 3 tablespoons Dijon mustard
• 2 tablespoons unsalted butter
• 1 tablespoon salt
• 1 12 teaspoon kosher salt
• 1 cup chopped parsley, optional
• Fresh arugula, rinsed and dried

• Preheat the oven to 500°F. Pat the beef dry with paper towels before cooking. Lay out on a baking sheet
• In the meantime, combine melted butter and mustard in a small mixing bowl until well combined. Then use a spatula or spreader to evenly distribute half of the mixture over one side of the meat. Use your hands, however it becomes messy and a lot of the butter ends up on your hands rather than on the steak. Half of the salt and pepper should be used on the first half of the dish. If you’re using parsley, cut it up and add it in. Turn the steak over to the other side. Steps 34 and 35 should be repeated. Roast for 25 minutes in a preheated oven, or until a thermometer registers 135° for medium rare doneness. If your oven is a bit slower, it may take a little longer. 125°F for rare, 140°F for medium, and 150°F for well done. Remove the baking sheet from the oven and set it aside for approximately 15 minutes. While the meat is resting, the cooking process will continue. 14 to 12″ thick slices are best. If you like, you may cut it into thinner slices for sandwiches.

• Because this is a high-heat recipe, make sure your oven is clean before you begin. In addition, I recommend opening a window to avoid setting off a smoke alarm. Serve with Horseradish Dijon sauce or Blue Cheese Spread as a dipping sauce. To ensure that the crust remains crispy, don’t wrap it in foil too tightly. Prepare Ahead of Time Cook the beef the day before and let it to come to room temperature before serving it. I normally prepare the sandwiches for a buffet by spreading the beef on the bread and allowing visitors to top their sandwiches with their favorite sauce or spread.

Courses include an appetizer and a main course. Cooking Style:AmericanPrint Recipe This blue cheese dressing, whether served on a salad or as a spread for my beef tenderloin sandwich, shouts “homemade,” and it’s easy to see why. Forget about the bottle; this recipe comes together in minutes and has a plethora of flavor and a robust spice. Preparation time: 10 minutes Time allotted: 10 minutes

• 12 cups sour cream (Greek yogurt works just as well)
• 14 cup milk
• 1 teaspoon Worcestershire sauce
• 1 tablespoon mayonnaise
• 2 ounces grated gorgonzola, maytag, or rocquefort blue cheese, crumbled
• 3 tablespoons salt
• 12 tablespoons pepper
• 2 tablespoons lemon juice, squeezed from a quarter of a lemon
• 1 small squirt of sriracha, optional
• 14 cup milk
• 2 ounces grated gorgon

• In a medium-sized mixing bowl, combine the first four ingredients. Toss with some blue cheese. Using a whisk, mix all of the ingredients. Season with salt and pepper to taste, and adjust seasonings as needed. Add sriracha for a burst of heat and a bite of flavor to your dish. It is possible to prepare ahead of time. Keep refrigerated for up to a week.

Dressings, salads, and sauces are included in this course. Recipes can be printed The perfect companion for a steak or a beef sandwich. It enhances the taste and adds a spicy bite. This recipe was adapted from Epicurious. Preparation time: 5 minutes Time allotted: 5 minutes

• 1 cup sour cream (Greek yogurt is also OK)
• 3 tablespoons Dijon Mustard
• 2 tablespoons prepared horseradish (not sauce
• You just want horseradish, not sauce)
• 1 teaspoon kosher salt
• 12 teaspoon crushed black pepper

• In a small mixing bowl, blend all of the ingredients until well incorporated. Allow it sit in the refrigerator until you are ready to use it. It is possible to prepare this dish two days ahead of time.

Dressings and sauces are included in the course. Disclosure: I am an Amazon Associate and/or associate for other products, which means that I receive some coffee money from qualifying purchases. This does not change the price you pay and has no impact on the quality of the product.

What to Serve with Beef Tenderloin: 13 Out of This World Sides

What to Serve with Beef Tenderloin: A World of Incredibly Delicious Side Dishes janeskitchenmiracles.com Tenderloin of beef, the most prestigious of all meals. Anyone who eats meat has ever turned down an invitation to a dinner gathering where beef tenderloin was going to be served, and this is true throughout history. We’re going to guess no. As in, in no way, shape, or form. It’s also important to note that the “tender” in tenderloin is no laughing matter. It is soft and truly delicious when cooked properly (i.e., don’t overcook it!).

• Because beef tenderloin – the basis of filet mignon steaks – isn’t the most inexpensive piece of meat, you’ll want to shower it with as much attention as possible.
• And, of course, the side dishes that are served with beef tenderloin should be equally as opulent as the main course.
• Whether you’re preparing a romantic supper for two or a family feast including beef Wellington, the sides you serve may make or break your meal.
• But don’t get too worked up over it.
• We’re here to assist you.

But there’s no reason not to branch out and try something new, such as braised fennel or savory and sweet roasted pears, which are less common side dishes. Place that exquisite piece of steak with the ideal accompaniment, and the experience just becomes better and better.

Side Dishes for Beef Tenderloin: A Checklist for the Ages

Serving Ideas for Beef Tenderloin: A Spectacular Selection of Delightful Sides janeskitchenmiracles.com Tenderloin of beef, the most prestigious of all meat preparations. If you were invited to a dinner party where beef tenderloin was going to be served, have you ever turned down an invitation because you were a meat eater? Assuming such is the case, As in, in no way, shape, or form! There is also no joking about with the term “tenderloin.” This lean cut of beef is soft and truly delicious when cooked properly (i.e., don’t overcook it!

• When it comes to beef tenderloin, which is the basis of filet mignon steaks, you don’t want to skimp on the devotion you shower on this expensive piece.
• So it follows that everything you serve as a side dish to beef tenderloin should be equally as opulent.
• Whether you’re preparing a romantic supper for two or a family feast including Beef Wellington, picking the correct sides may make or break your meal, so do your research.
• Take a few long breaths to calm yourself before continuing.
• Start by not being scared of classic pairings such as a robust baked potato with lots of starch or a rich stuffed mushroom dish with lots of meat.
• It only gets better and better when you serve that exquisite piece of steak alongside the proper match.

1. Garlic Buttered Mushrooms

A side dish that is as umami-rich as the meat is a must-have with this dish. And what could be more appropriate than mushrooms sautéed in butter and garlic to satisfy the craving? We’re talking about, c’mon. What you’ve done is truly remarkable. These mushrooms are everything you’ve been seeking for and much more! A pink piece of beef tenderloin will be served alongside these earthy, thyme-infused mushrooms, which will look stunning on the dinner dish. Of course, mushrooms are excellent steak toppings as well.

Dinner at the Zoo, where Sara has the dish you’re searching for, is a great place to start.

2. Roasted Potatoes with a Kiss of Dijon

Elegant. Rustic. Scrumptious. Crispy. You’re well aware of what we’re talking about. Potatoes that are perfectly roasted. A gourmet spice to complement the wonderful flavor of the ideal potato is also required. We adore the sharpness of dijon mustard, especially when combined with a pinch of sweet paprika and savory herbs. The succulence of the beef tenderloin is well complemented by this dish.

It’s kissed with mustard and garlic, and it’s laced with a hint of Italian characteristics to take it from “excellent” to “mouthwatering” in terms of flavor profile. Ingrid of The Cozy Apron has the potato recipe of a beef tenderloin’s dreams, and you can find it here.

3. Brussels Sprouts with Pancetta and Sage

Meat that has been properly seasoned enjoys the company of other meat. It also like veggies with a strong earthy flavor. Even after all of that, it still has room in its heart for forceful herbs. Get ready to fall head over heels in love with these sweet and savory Brussels sprouts that are infused with salty and garlic tastes. The addition of pancetta completes this meal, allowing it to match well with a crusted piece of beef tenderloin. Consider the two of them on a plate together for a moment.

Isn’t it incredible how great that sounds?

4. Roasted Green Beans with Onions and Bacon

One of the aspects of our preferred high-end cut of beef that we appreciate is its simple, salty elegance. We also enjoy the fact that green beans are crisp and flavorful, with a hint of – well, whatever you serve them with. They have a strong desire to absorb tastes. In addition, when they’re encircled with bacon.oh, Mama. They’re much too good for the words of mere mortals to describe them. For green beans and bacon, Dorothy over at Crazy for Crust has a terrific dish that will leave you never again wondering what to serve with beef tenderloin.

5. The Biggest Fluffiest Popovers

Whenever a beef tenderloin is served, you can depend that a delicious pan sauce will be served with the dish as a side dish. It is not a written statute in the traditional sense, and no law enforcement officer will be dispatched to search your dining room table for hidden treasure. However, we do not require laws in order to be considered members of a civilized community. As a result, there will very certainly be gravy or au jus. Do you think it reminds you of a French Dip sandwich? We’re civilized, that’s why.

In that case, we ask: What could be better than a large popover that is huge, fluffy, eggy, and airy to run over such gravy?

Popovers are really delicious.

6. Baby Kale Salad

In this recipe, the young kale really pops out of the dish. It sings, it dances, and it’s the hip component that just seems to grow hipper with time. It’s the Helen Mirren of the vegetable world. And when it’s dressed with a vinaigrette made with garlic and lemon, all is well with the world. This is especially true when there is parmesan and pine nuts involved. But, heed the warning! What exactly is it? Is there a creamy avocado version as well? What a surprise, and one we weren’t expecting. Despite this, it appears to be the most perfect taste combo ever.

7. Yorkshire Pudding

Despite their resemblance to popovers, this bready bad boy of the world of drippings is a very other creature altogether. Using a cast iron pan, it is cooked until it is possibly the fluffiest and finest side dish your mouth has ever had the pleasure of tasting. And it’s almost as though the universe is begging for some meat. It’s time to slather on the rendered fat, everybody. Consider how much you’ll want to pair a mouthful of this with a slice of tenderloin and a sprinkle of gravy at your next meal.

If you don’t get a star on the Hollywood Walk of Fame, your fork will insist for one. Judith over at Bake Eat Midnight has the recipe you’ve been looking for to use with your cast iron skillet.

8. Savory Mashed Sweet Potatoes

Tenderloin is craved the taste contrast of sweet potatoes that have been mashed into a creamy and delicious surrender. They’re gently garlicky, buttery, cheesy, and topped with just the right amount of salty deliciousness to make them irresistible. Every bite is even more delicious than the one before it. What do you think about the sour cream goodness? Every day, if not every hour, we ponder the implications of what we’ve learned. Chef Karina has a delicious recipe for succulent potatoes over at Café Delites, which you should check out.

9. Broccoli Gratin

Yes, it is correct. Yes, we are always delighted to consume our vegetables. Particularly when they’re creamy and dusted with wonderfully browned panko, as they are here. Is it necessary to disclose that there’s sharp cheddar cheese involved? One of the most easiest ways to serve tenderloin is to use a creamy cheese sauce to surround precisely crisp-tender broccoli and add a crunch element to the dish for added texture. Everyone in the room will be tempted to take a spoon and dive in as Mary of Bunny’s Warm Oven shares her simple recipe with us.

10. Roasted Leeks

We are huge fans of leeks. There. We’ve stated it before. That information is being made available to the entire globe. What it is about their gentle and delicate flavor that keeps us going back for more is difficult to describe. And there’s more. As a result, we pondered what would happen if we gradually roasted them instead of rapidly sautéing them like we normally would. We’re talking about slowly roasting them. Then I preheated the oven to a high temperature to brown and crisp them up. To be honest, that sounds really fantastic to us.

This dish for leeks from Jordan over at The Fitchen is one that we found to be quite appealing.

Indeed.

11. Duchess Potatoes

Classics are classics for a reason, and vice versa. In fact, even if you’ve never tasted or seen duchess potatoes before – or even if you’ve never heard of them before — once you see them on the plate, you simply know they’re going to be a wonderful addition to beef tenderloin. They’re just that sublime in their nature. Take out your piping bag and create these beautiful tiny swirls of potato taste on a baking sheet using a pastry brush. There’s some meat on the dish that’s waiting expectantly for them to take a bite.

Recipe for Duchess Potatoes|

12. Asparagus with a Horseradish Glaze

When it comes to beef tenderloin, we enjoy a decent horseradish dipping sauce. Simply said, there’s something about the subtle sharpness and tinge of spice that pulls the most out of steak. Is it possible to make beef even better? Yes, that does happen from time to time. Because of this, we sat down to think about how we might combine the rustic root into a side dish in a different manner. After then, we came upon this information.

Preparing some asparagus with thesauce. Hello there, asparagus on a higher level! Come and have a meal of meat with us. Take a deep breath and snuggle in. The two of you will be infatuated with each other. Meal courtesy of Melissa @ Serving Seconds, who has the recipe we’ve been yearning.

13. Crispy Sunchokes

Sunchokes are a relatively new addition to our “favorite foods” list, having only recently appeared. They’re similar to what would happen if a potato hung out with a nut and the two of them decided to go out rabblerousing for the evening. Sunchokes are a great group of people to hang out with. It seemed to us that they would go exceptionally well with beef tenderloin. Particularly if they were thinly sliced, crisped up, and deep-fried. Can you detect the crunch in the air? Can you image savoring them between slices of freshly cooked grilled tenderloin and a glass of wine?

Oh, sure, I see what you mean.

Meet one of our newest favorite beef tenderloin sides, which we’re sure you’ll love.

What to Serve with Beef Tenderloin – Time to Get Things Started

Let us not forget about the beginnings. We’ve already discussed some excellent beef tenderloin sides, but what about the openers? Putting aside side dishes for the time being is necessary. Even if you may have a tenderloin steak dinner on a regular basis, a beef tenderloin steak dinner is a special event, and it’s well worth the extra work to plan some fantastic appetizers. With a main course that is both commanding and filling, it’s great to start with something a little more light. It’s also nice to exude a certain amount of refined elegance.

1. Would you like some thyme and tomato tartlets, please?
2. Tartlets can be created in a variety of ways, including hand crafted tartlets or utilizing frozen phyllo cups.
3. And with the least amount of trouble and fuss.
4. What’s better than spinach, queso fresco, and red pepper?
5. Yes.
6. Also, please accept my invitation.
7. On the less formal end of the spectrum, a salad of bitter radicchio or endive, rounded off with lemon segments and a zesty vinaigrette, would be a light and appealing introduction to the umami bombs that would come later in the evening.
8. To begin a dinner party, imagine a great huge cutting board piled high with fresh fruits and cheeses, whole grain crackers, and bread pieces.

Desserts to Finish Up with A Bang

Although it may seem a little excessive, we believe that savoring the richness of a delicate beef steak supper by finishing with a rich, chocolaty dessert is a brilliant idea in our opinion. This isn’t something you get to do every night of the week. So, go ahead and indulge yourself a little. A chocolatecheesecakedusted with powdered sugar would be perfect for this occasion. As would a rich chocolate mousse or a bittersweet chocolate dessert, to name a few examples. Making bite-sized dark chocolate truffles is a great option if you want to keep things on the “healthier” side.

Despite how delicious chocolate is, there is no reason to make dessert solely out of chocolate.

Last but not least, when it comes to serving beef tenderloin, there are so many excellent possibilities that there is no reason to be intimidated. So now that you’ve received a terrific list of ideas to get you started, it’s time to put the wine glass down and get cooking. You’re up to the task.

What to Serve with Beef Tenderloin

Ideas and recipes for side dishes to serve with Beef Tenderloin are provided.

• Recipes for Beef Tenderloin plus suggestions for side dishes

• Select your preferred Beef Tenderloin side dish recipe from the list below. Gather and organize the ingredients that will be used
• Make a delectable Beef Tenderloin side dish to accompany your dinner.

Make Ahead Tenderloin Sandwiches Recipe – Food.com

Purchase a beef tenderloin on sale, prepare these little buns of gold, and store in the freezer. If they are able to endure that long. Those on low-fat diets should avoid it. This recipe is sure to be a favorite with adolescents and husbands who crave meat! The recipe comes from my husband’s cousin Katie, who is a phenomenal cook and who cooked them for a family event. I couldn’t go without bringing the recipe with me. Thank you so much, Katie!

NUTRITION INFO

Size of a serving: 1 (157) g Amount of Servings per Recipe: 8 AMT. PER SERVING percent PERFORMANCE ON A DAILY BASIS The calories are 588.8 and the calories from fat are 496 g84 percent. 84 percent of the total fat is 55.2 g. Saturated fatty acids: 30.2 g (150 percent) Cholesterol: 187.9 mg, or 62 percent of total cholesterol Carbohydrates in total were 0.6 g and 0 percent. Dietary Fiber 0.1 g 0 % Dietary Fiber Sugars make up 0.1 percent of the total.

DIRECTIONS

• Using basting mixture every 20 minutes, bake tenderloin for 2 hours at 200 degrees, flipping halfway through cooking time. 145 degrees is the temperature at which medium rare is achieved. During the roasting process, cut little silver dollar rolls into slices and put the bun spread mixture on them. Allow for at least a half hour of resting time once the meat has been finished. I’ve let it set for a few hours. Slice the meat into thin slices with an electric knife, stacking several slices onto each bread to make a sandwich. Prepare a jelly roll pan by lining it with parchment paper and placing the buns on it. Wrap the dish in aluminum foil and place it in the refrigerator until you’re ready to cook. Cover the buns with a moist cloth. Remove the foil from the baking sheet before continuing and baking for 10-15 minutes at 350 degrees. Serve at a party or other event and take a step back to avoid being crushed by the throng
• If you have any leftovers, you may freeze them individually for fast snacks or little meals later. FANTASTIC
• For Sunday afternoon game viewing, Friday nights when the adolescents come over searching for something other than doritos (they know that I will feed them properly! ), or weeknights when we are rushing from one activity to another and need something substantial – not hamburger helper or simple mac

RECIPE MADE WITH LOVE BY

Then create these small gold buns out of beef tenderloin and put them in the freezer. If they are able to endure that long. Those on low-fat diets should avoid it. This recipe is sure to be a favorite with adolescents and husbands who crave meat! The recipe comes from my husband’s cousin Katie, who is a phenomenal cook and who cooked them for a family event. I couldn’t go without bringing the recipe with me. Thank you so much, Katie!”

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Directions

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Suggested Pairing

Adding a spicy Norton from Missouri to the sauce as well as sipping it with the completed dish is a terrific decision. –

Grilled Beef Tenderloin Sandwiches

Preparation time: 15 minutes plus marinating time Cooking time: 70 minutes

Makes

a total of 4 servings These hearty sandwiches were shared with me by my daughter, and I think they’re a wonderful melt-in-your-mouth delicacy that everyone will enjoy. The sweet-sour onions and mushrooms are the ideal accompaniment to the delicate meat and mouthwatering garlic mayonnaise in this recipe. —Ruth Lee, a resident of Troy, Ontario Recipe photo courtesy of Taste of Home for Grilled Beef Tenderloin Sandwiches Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.

Ingredients

• 2 minced garlic cloves
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1 pound beef tenderloin roast
• 1/2 teaspoon canola oil
• 1/4 cup fat-free mayonnaise
• 1/4 cup plain yogurt 1 tablespoon brown sugar 1 pound beef tenderloin roast FOR THE ONION TOPPING: 1 tablespoon olive oil, 1 big sweet onion, thinly sliced, 1/2-pound sliced fresh mushrooms, 2-tablespoons balsamic vinegar, 1-1/2 teaspoons sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper, 4 slices French bread (3/4 inch thick), 1 cup fresh tarragon

Directions

1. 2 minced garlic cloves
2. 1/2 teaspoon coarsely ground pepper
3. 1/4 teaspoon salt
4. 1 beef tenderloin roast (1 pound)
5. 1 entire garlic bulb
6. 1/2 teaspoon canola oil
7. 1/4 cup fat-free mayonnaise
8. 1/4 cup plain yogurt
9. 1 pound beef tenderloin roast THE ONION TOPPING: 1 tablespoon olive oil
10. 1 big sweet onion, thinly sliced
11. 1/2 pound sliced fresh mushrooms
12. 2 tablespoons balsamic vinegar
13. 1-1/2 teaspoons sugar
14. 1/8 teaspoon salt
15. 1/8 teaspoon pepper
16. 4 slices French bread (3/4 inch thick)
17. 1 cup fresh arugula

Nutrition Facts

1 sandwich has 418 calories, 15 grams of fat (4 grams of saturated fat), 75 milligrams of cholesterol, 702 milligrams of sodium, 40 grams of carbohydrates (11 grams of sugars, 3 grams of fiber), and 31 grams of protein. Exchanges for diabetics: 3 ounces lean meat, 2 ounces carbohydrate, 1 vegetable, 1 fat

Caramelized Onion Beef Tenderloin Sandwiches

Sandwiches with Caramelized Onion and Beef Tenderloin from HomeRecipes

These heavenly beef tenderloin sandwiches get a sweet boost of flavor from caramelized onions that are cooked low and slow.

Sandwiches with Caramelized Onion and Beef Tenderloin

• 1 (2-pound) beef tenderloin
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 14 cup butter
• 3 large onions, thinly sliced
• 1 tablespoon balsamic vinegar
• 12 cup mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon whole-grain Dijon mustard
• 8 bakery buns, halved and toasted
• 8 slices Havarti cheese
• 4 cups fresh arugula

1. Preheat the oven to 450 degrees. Aluminum foil should be used to line a baking sheet with a rim. Using a pastry brush, coat the beef with oil, then season with 12 teaspoons salt and pepper. Place on a baking sheet that has been prepared. Depending on the thickness of the meat, it may take up to 40 minutes to reach 135 degrees. Allow it stand for 15 minutes before slicing thinly. In the meantime, melt the butter in a large pan over medium-low heat. Cover and simmer for 40 minutes, stirring periodically, until the onions are soft. Removing the lid, increasing the heat to medium-high, and cooking for 10 to 15 minutes, stirring often, or until the onions are caramel brown. Remove from heat and toss in the vinegar, as well as the remaining 12 teaspoons of salt and pepper. In a small mixing bowl, combine the mayonnaise and the following three ingredients
2. Set aside. Spread the mixture over the cut sides of the buns and top with the meat, cheese, onions, and arugula to finish off. Serve as soon as possible

Pork Tenderloin Sandwiches with Broccoli Slaw

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Directions

• To make the Broccoli Slaw, follow these steps: Combine the vinegar, honey, salt, black pepper, and, if preferred, bottled hot pepper sauce in a screw-top container and shake well. Cover with plastic wrap and shake vigorously. Combine the broccoli, green onion, and parsley in a medium-sized mixing basin. In a large mixing bowl, combine the vinegar and oil and toss to combine. Cover and place in the refrigerator for 2 to 24 hours before serving. Advertisement
• To make the Pork Tenderloin Sandwiches, follow these steps: Using a sharp knife, cut the pork into four pieces crosswise. One pork chop should be sandwiched between two pieces of transparent plastic wrap. Work from the center out to the edges, lightly pounding with the flat side of a meat mallet until it is 1/4 inch thick. Remove the plastic wrap off the food. Toss the flour, salt, onion powder, cayenne pepper, and black pepper together in a shallow dish. Repeat with the remainder of the pork pieces. Turn the meat in the flour mixture to coat it well. Heat the oil in a very big skillet over medium heat until shimmering. Cook for 8 to 10 minutes, or until no pink remains and juices run clear, flipping once, until the pork is cooked through. The pork slices should be cooked in two batches, with more oil if required. (If all of the pork slices will not fit in one skillet, cook in two batches with additional oil.)
• To assemble the sandwich, insert pork chunks in buns. Serve with Broccoli Slaw on the side. Ketchup, mustard, and/or pickles can be served on the side if preferred.

Nutrition Facts

1 sandwich and around 1/4 cup slaw per serving Per serving: 310 calories; 23.4 grams of protein; 31.5 grams of carbohydrates; 3.3 grams of dietary fiber; 9.5 grams of sugar; 9.7 grams of fat; 1.1 grams of saturated fat; 55.3 milligrams of cholesterol; 1408.6 milligrams of vitamin A; 38 milligrams of vitamin C; 15.3 milligrams of folate; calcium 130.9 milligrams; iron 2.7 milligrams; magnesium 26.1 milligrams; potassium 371.6 mill Exchanges: 2 1/2 ounces lean protein, 2 ounces carbs, 1 ounce fat, 1/2 ounce vegetable

Beef Tenderloin Sandwiches with Herb Mayonnaise Recipe

Sandwiches made with beef tenderloin and herb mayonnaise

Recipe Summary test

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Ingredients

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Beef Tenderloin Roast with Creamy Horseradish Sauce

This simple Roast Beef Tenderloin recipe, which is full of flavor and tenderness, is the best you’ll ever taste. A few simple ingredients are all that are required to create this delectable culinary centerpiece. Served with a Creamy Horseradish Sauce, you’ll wonder why you ever went out to eat again!

Beef Tenderloin Roast

Our family has a Christmas day ritual that is new to me, and it is a lot of fun. While growing up, my family and I would travel all over the world and eat all kinds of foods all day long. It was a day packed with family members we didn’t get to see very often, mountains of gifts, and a plethora of delicious food. Holiday turkey with all the trimmings, a must-have spiral ham, and tables piled high with sweets are all on the menu. We’re going to take it easy on Christmas Day. I throw a breakfast for my close family with a “drop in when you can attitude,” and then we simply loaf around the rest of the day until supper time.

With the exception of my favoriteStanding Prime Rib Roast, this Beef Tenderloin dish is ridiculously easy to prepare.

It’s the fact that this Roast Beef Tenderloin dish is delicious served hot as a sit-down supper with all of your favorite sides, like as Potatoes au Gratin andBlender Hollandaise, that I truly enjoy.

Put some horseradish sauce on top, or even a bowl of this roasted garlic aioli, and you’ve got yourself a DIY sandwich bar that will have people’s mouths dropping.

What Is Beef Tenderloin

‘Beef Tenderloin’ refers to the huge piece of beef that is prepared before it is sliced into steaks, such as Filet Mignon. The tenderloin is the most tender cut of beef, which makes it the most sought-after and costly piece of meat in the world. Filet mignon is produced by just a small proportion of the typical cattle, and because the muscle is not used for weight-bearing, it includes less connective tissue, which makes it more soft than the usual beef.

How To Cook It

Preparing Beef Tenderloin is one of the most straightforward, yet visually beautiful, dishes you can prepare. I like that a Beef Tenderloin Roast may be prepared in a more forgiving manner than a single steak. Even if you overcook it a little, it will still be perfectly soft and juicy when you are done. After a brief sear on the stovetop directly in the roasting pan, I finish cooking the beef tenderloin in the oven.

I make my recipe very basic, comparable to Ina Garten’s Beef Tenderloin Roast, in that everything is quite simple to prepare.from the ingredients to the cooking procedure, everything is extremely simple to prepare.

1. Preheat the oven to 500 degrees Fahrenheit for scorching results. (Yes, you read it correctly.500 degrees.) Place the beef tenderloin roast on a baking sheet and pat it dry with a paper towel before cooking it. Using a generous amount of olive oil, coat the roast. Toss the vegetables with a large amount of salt and pepper, much more than you would expect to use
2. Preheat a roasting pan over high heat and add the beef tenderloin to the pan
3. Cook for 15 minutes. Sear the beef on both sides until a golden crust has formed on the surface of the meat. As I’m cooking in batches, I let the beef to fry on one side for around 4-5 minutes before flipping it over to cook on the other side. Repeat the process until the tenderloin roast is brown and crispy throughout. Insert an instant read thermometer into the center of the roast and cook for 20 minutes, or until the roast reaches 130-135 degrees for medium rare. Remove the roast from the oven and set aside. Remove the pan from the oven and cover with aluminum foil. Allowing the tenderloin to rest for 15 minutes will allow the fluids to redistribute throughout the meat, which is important. Cut into slices and serve

I buy a Costco Beef Tenderloin and cut it myself because beef tenderloin roasts are rather pricey. When you want to reduce the costs of entertaining to a minimum, it is well worth your time to do it yourself if you have the time and resources.

How To Trim Beef Tenderloin Roast

A beef tenderloin that has not been cut will have a glittering “Silver Skin” that will need to be removed with a sharp knife before cooking. It’s quite simple, and if you omit this step, the taste of your beef tenderloin will not be able to enter the flesh properly.

• The first step is to slip the tip of your knife just under the connective tissue at the very end of the roast
• Second, remove the tip of your knife from under the connective tissue and discard it. Keep the blade of the knife near to the top of the roast in order to avoid cutting off too much of the flesh from the roast. While cutting away the silver skin with the knife, lift the edge of the silver skin with your opposite hand and pull it up. Continue to chop away the silver skin (while attempting to keep it intact) until you reach the opposite end of the roast
• Remove any excess fat from the dish and set it aside. As beef tenderloin is known for being thin, there will not be much fat to cut from the meat.

Trimming your beef tenderloin roast a few days ahead of time and storing it in the refrigerator, covered, until you’re ready to roast it is a good idea. It’s important to let your roast get to room temperature before starting to cook it!

How To Tie It

If you did not have your beef tenderloin roast tied at the butcher shop or supermarket store, you will need to do it in order to achieve an equal cooking result. It will be necessary to tuck the end of a big roast under and bind it with kitchen twine if it is particularly narrow.

• Make a tight knot with the kitchen twine and wrap it around the folded end of the tenderloin. Kitchen twine should be wrapped around your opposite hand and pulled over the tenderloin, placing the second loop just a couple of inches below the first loop
• Continue to loop the roast, allowing approximately 2 inches between each loop, until you reach the end of the roast. When the roast has been wrapped all the way around, cut the twine at the end.

Another aspect of this Roast Beef Tenderloin dish that I appreciate is the leftovers, if there are any. You can completely save away a couple pieces for these delectable sandwiches the next morning. If you want to see what else we have planned for the Christmas season, make sure to follow us on Instagram!

More Easy Beef Recipes

• The Very Best Filet Mignon.ideal for a smaller group of people
• Summertime? Place your Beef Tenderloin on the grill and cook until done. A Filet Mignon in the Oscar Style is great for special events. Corned Beef and Cabbage of the highest quality throughout the remainder of the year

Get the Recipe:Roast Beef Tenderloin with Creamy Horseradish Sauce

For a smaller group, this is the very best filet mignon. Summertime? Preheat your grill over medium-high heat and place the beef tenderloin on it; For exceptional occasions, Oscar Style Filet Mignon is a must-try. Corned Beef and Cabbage of the highest quality for the remainder of the year; and

• 4-5 pound filet of beef, trimmed and tied
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground pepper
• 1 cup sour cream
• 1/4cup prepared horseradish
• 1 1/2 teaspoons dijon mustard
• 1 tablespoon champagne vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon fresh chopped chives
• Salt and pepper to taste

• Preheat the oven to 500 degrees Fahrenheit. Using paper towels, blot dry the beef tenderloin before placing it on a baking pan to finish cooking. Spread the olive oil generously over the whole surface of the tenderloin and season with salt and pepper to taste
• Set aside. Cook the tenderloin in a roasting pan over high heat until it is browned on both sides. Sear the beef on both sides for roughly 10 minutes, or until a golden brown crust has formed on the surface. Transfer the roasting pan to the oven and roast the meat for 20 minutes, or until the steak is done. (for medium-rare meats) Cover the meat with aluminum foil once it has been removed from the oven. Allow for a 15-minute period of relaxation. While the beef is resting, prepare the sauce by whisking together the sour cream, horseradish, dijon mustard, vinegar, Worcestershire sauce, salt, pepper, and chives
• While the meat is resting, prepare the mashed potatoes. The sauce should be served alongside the meat tenderloin

Beef tenderloin can be served warm or at room temperature depending on your preference. It is preferable if the meal is provided the same day. The sauce may be prepared up to 2 days ahead of time and kept in an airtight jar in the refrigerator. The following nutrients are included: 76kcal, 2g carbohydrate, 0g protein, 7g fat (3g saturated fat), 12 mg cholesterol, 1470mg sodium, 63mg potassium, fiber 0g, sugar 1g, vitamin A 150IU, vitamin C 1.8mg, calcium 34mg, iron 0.2mg Main Course: Beef, with a side of vegetables Cuisine:American