8 Side Dishes To Serve With Roast Beef Tenderloin

roast beef tenderloin side dish

Roast beef tenderloin is a delicious dish that can be served with a variety of side dishes.

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You can serve it with classic sides like mashed potatoes, green beans or peas, and rolls—or you can get creative and serve it with something new!

Here are some ideas for what to serve with roast beef tenderloin:

What is roast beef tenderloin?

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A roast beef tenderloin is a cut of beef from the tenderloin, which is located between the chest and flank.

This cut of meat is very tender, as it’s on the inside of your cow and not used as much as other parts.

The tenderloin can be roasted whole or sliced into medallions (also called filets) to be pan-seared and served with a sauce on top.

Roast beef tenders are usually served with sides such as mashed potatoes, au gratin potatoes, or creamed spinach.

They are also served with gravy for dipping sauces!

How to choose a side dish for roast beef tenderloin?

The roast beef tenderloin is the star of your dinner party, and you want it to shine.

The best way to make sure your side dishes are as good as they can be is by choosing them with care.

The following list offers some tips on how to do that:

  • Choose a side dish that complements the tenderloin.
  • This can mean choosing a vegetable or starch that has similar flavors—for example, boiled potatoes alongside a rare-cooked tenderloin—or it could mean selecting an ingredient that contrasts with the meat.
  • For example, roasted fingerling potatoes would pair well with a medium-rare prime rib roast; sautéed greens would go nicely with sliced rare bison sirloin steak; and mashed cauliflower would work beautifully alongside grilled pork chops.

What to serve with roast beef tenderloin?

Hoisin-glazed carrots

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To complement the mild, almost buttery flavor of roast beef tenderloin, add a little sweet note and some heat with these hoisin-glazed carrots.

They’ll also add some crunch and acidity (from the vinegar) and a little saltiness to your plate.

If you want even more crunch, toss in some toasted cashews or peanuts before serving!

Carrots are always a good side dish option because they go with just about anything: meat, fish, poultry—you name it!

And they’re pretty easy to prepare too—all you need is 1/2 cup of orange juice mixed with 2 tablespoons of Hoisin sauce (I like Kikkoman brand) plus 1 tablespoon each soy sauce and brown sugar (or honey if you prefer).

Then all you need is 1 pound medium carrots peeled and cut into two-inch pieces before transferring them into an ovenproof baking dish along with half an inch worth of liquid from step one above; bake at 425 degrees Fahrenheit for 20 minutes until fork tender but not mushy; remove from pan immediately then drizzle over cooked carrots remaining liquid mixture before serving hot out of oven as garnish on top

Brussels sprouts hash with chorizo

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Hash is a dish of chopped meat and vegetables.

It’s usually served with potatoes, but can be made without them.

Hash is a great way to use up leftovers, so if you have leftover roast beef tenderloin or other meat from a previous meal, you can use that in this recipe instead of buying more meat specifically for the hash.

Chorizo is also known as Mexican sausage and comes in many varieties—some are soft while others are hard; some are spicy while others are mild; some contain pork while others contain beef or chicken (or both).

Chorizo contains paprika and garlic powder along with other seasonings depending on what type you buy, so choose one that appeals to your taste buds!

Roasted asparagus and potatoes

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To prepare this side dish, you’ll want to first peel and chop your potatoes into bite-sized pieces.

Next, wash and trim your asparagus.

Drizzle olive oil on top of both the potatoes and asparagus to season them before roasting in an oven at 400°F for about 30 minutes.

The roasting process will bring out the natural sweetness of these veggies, so don’t be afraid to give them plenty of time to do so!

When they’re done roasting, season with salt and pepper before serving alongside your roast beef tenderloin.

Roasted broccoli with garlic

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The best side dish for roast beef tenderloin, according to chef Giada De Laurentiis, is roasted broccoli with garlic.

This recipe requires you to use a few tablespoons of olive oil along with minced garlic cloves and lemon juice.

You can roast the broccoli in the oven or on a grill.

If you like this recipe, check out others that have been featured as part of our Side Dish Showdown series or learn how to develop your own recipes using our tools

Creamy polenta

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You can serve creamy polenta as a side dish with roast beef tenderloin.

Polenta is a delicious and easy to prepare, gluten-free option that will make your meal complete.

Polenta is made from ground cornmeal and has a rich flavor and texture.

It’s easy to cook, too: just whisk together the ingredients in a pot on the stovetop until it comes to boil, then simmer for about 15 minutes or until thickened (for thicker polenta you can add more water).

There’s no need for any special equipment here; all you need is a whisk and some elbow grease!

Creamy polenta is also good source of fiber and iron—and it turns out that eating fatty foods like cream makes us feel full faster than other types of food does (so go ahead and indulge!).

Mashed potatoes

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Mashed potatoes are the perfect side dish for roast beef tenderloin.

They’re easy to make and pair perfectly with the rich flavors of roast beef.

Leftover mashed potatoes are also great in a variety of other dishes, including shepherd’s pie, pot pies, croquettes and more!

To make your mashed potatoes ahead of time:

  • Cook the potatoes in boiling water until fork-tender (about 10 minutes).
  • Drain well.
  • Transfer the drained potatoes back into their cooking pot or a large bowl and mash them vigorously with a potato masher or electric mixer until they’re smooth, but still lumpy enough to hold their shape on a fork when you lift it up from your plate (about 3 minutes total)

Roasted baby potatoes with fresh herbs and butter

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Roasted potatoes are the perfect side for roast beef tenderloin.

They’re delicious, easy to make, and go with just about any main dish.

Here’s how:

  • 2 pounds baby potatoes
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt (or more to taste)

Peel the potatoes and cut them into halves or quarters depending on their size.

Place them in a bowl filled with cool water, then drain and pat dry with a towel or paper towel until they are completely dry.

This will help them brown nicely while roasting in the oven.

Drizzle olive oil over them if you wish; this will prevent sticking when placed in an oven-safe pan or dish lined with aluminum foil on top of another tray (to catch drippings).

Sprinkle generously with herbs and seasonings before placing them in an oven at 400 degrees fahrenheit for 30–40 minutes until done—they should be crispy on the outside but light yellow on inside when cooked throughly!

Charred broccolini with chile and lemon zest

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Charred broccolini with chile and lemon zest is a great side to serve with roast beef tenderloin because it complements the flavor of the beef without overpowering it.

Broccolini is a vegetable that tastes like broccoli, but it’s more delicate and has a slightly sweet flavor.

The chile and lemon zest add just enough heat to give the dish a kick, while keeping the overall taste balanced.

The broccolini will also add some color to your plate, which will look really nice when you’re serving it at a dinner party or other event where you’re trying to impress people with your cooking skills!


The best way to serve a roast beef tenderloin is with side dishes that complement the flavors of the meat, such as potatoes and vegetables.

For example, you can use roasted or mashed potatoes and glazed carrots.

You can also serve this dish with Yorkshire pudding and steamed broccoli.