5 Easy-to-make Kinds Of Bread To Pair With Beef Tenderloin

beef tenderloin bread side dish

Nothing pairs quite as perfectly with beef tenderloin as a fresh-baked loaf of bread.

Particularly when you have a nice dinner party, there’s something about giving your guests fresh, warm bread to accompany their meals that makes the evening feel special.

The only problem is that finding the perfect bread to serve with beef tenderloin can be tricky.

You don’t want the flavor of the bread to overpower or clash with your beef, but you also need it to be hearty enough to stand up on its own.

So this blog post will help you choose the best bread to serve with beef tenderloin, and don’t forget that we have a list of those amazing options right in here.

What is beef tenderloin?

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Beef tenderloin is a cut of meat from the short loin, which is a part of the cow’s body.

The muscle that this cut comes from is called the psoas major muscle.

This beef cut has a mild flavor, and it’s tender and juicy when cooked properly.

It’s one of the most popular cuts of beef in restaurants because it’s easy to prepare and looks good on a plate.

Beef tenderloin can be cooked whole or cut into steaks; it can also be wrapped around other ingredients for stuffing, like vegetables or cheese.

Beef tenderloin is known for being high in protein and low in fat (and calories) compared to other cuts of beef.

It’s also considered one of the healthier options you can eat because it doesn’t contain much cholesterol.

As with any other type of food preparation, proper cooking techniques are important when cooking beef tenderloin so that you don’t end up with an overcooked or undercooked product that doesn’t taste good or look good.

What to consider when choosing bread to serve with beef tenderloin?

Below are some expert tips for picking the perfect dinner roll or loaf of bread for your next big meal:

You’ll want to consider the tenderloin’s flavor profile, the sauce you’re serving it with, and your budget when selecting a bread.

If you plan on cooking your tenderloin in a simple pan sauce or serving it atop a bed of herbs, choose an unsweetened bread that won’t clash with the flavors in your meal.

For example, sourdough can pair nicely with beef tenderloins that are lightly seasoned but not heavily spiced or flavored.

A good sourdough will bring out the best in these types of dishes without overpowering them.

In contrast, if you’re pairing your beef tenderloin with a rich cream sauce or cheese-based topping, try something more substantial such as brioche or a crusty baguette.

Both of these types of bread will help soak up any extra sauces from dinner so there’s no need for extra plates full of potatoes or rice when clearing away from the table after dinner!

For an elegant presentation at dinner parties where guests can take home leftovers (which helps save money), look for softer white buns rather than hard rolls which tend not to hold up well over time).

5 best kinds of bread to serve with any beef tenderloin dish

So if you have been looking for a good bread recipe to accompany your beef tenderloin, the following list will help:

French loaves

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French loaves are a good choice because they are soft and absorb the juices from the beef tenderloin.

A French loaf is also easy to slice and chew, making them perfect for slicing thin slivers of meat.

They don’t have a strong flavor that clashes with the tenderloin, but they do provide enough texture and taste that you don’t feel like your meal is completely lacking in substance and flavor.

Focaccia

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Focaccia, a flatbread that originated in Italy’s Puglia region and has since become popular around the world, is another great option for your beef tenderloin dinner.

Focaccia can be served plain or topped with herbs and cheeses like rosemary or Parmesan to add flavor.

In addition to being delicious on its own, Focaccia makes for excellent snacks when cut into wedges or rounds.

Plus, it pairs well with many different types of meat, including beef tenderloin.

While raw focaccia costs about $4 per pound (or $2 per 3-ounce serving), baked ones usually cost more depending on where you go: between $5-$6 per pound ($3-$4 per 3-ounce serving).

They’re quite good considering how filling this bread tends to be despite being low-calorie thanks to its high fiber content–which helps keep us full longer without having too many calories!

Baguettes

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If you’re making a meal with beef tenderloin, baguettes are the perfect accompaniment too.

These long, thin loaves of bread are crusty on the outside and soft on the inside.

They’re made with a mix of flour, water, and yeast.

The French word baguette means “long, slender loaf of bread.”

Baguettes have been a classic choice of bread for centuries due to their affordability and versatility.

They can be sliced and roasted with some garlic butter, or used as a sandwich with slices of roasted beef tenderloin and other ingredients for a hearty filling.

Ciabatta

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Ciabatta is an Italian bread that’s made from wet dough, which is allowed to ferment for a longer time than most other types of bread.

The resulting loaf has large holes and a rough, porous texture.

It’s great with beef tenderloin because of its ability to soak up juices from the meat and complement its flavor.

Ciabatta can be found in the bakery section or in refrigerated cases of your local grocery store.

Challah

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Challah is a popular Jewish bread that is made with eggs and oil.

This means that even if you’re serving up an extremely tender piece of meat, you can still pair it with challah and not worry about it getting soggy or falling apart on you.

It’s also going to have just enough flavor for you to enjoy—not too much, and not too little.

The wonderful thing about challah is that it works well as both an appetizer or dessert bread—so you don’t have to worry about pairing it up with another kind of dessert if that’s not your thing.

Conclusion

Bread and beef tenderloin are a match made in heaven.

Bread can be used as a vessel for your meat and sauce, or it can just be a way to soak up all the delicious juices on the plate.

There are so many different types of bread that you’ll never get bored with this pair!

The key is finding one that complements the flavors in your dish without overpowering them – so it must taste good on its own too.

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