5 Mouth-Watering Sides to Serve with Beef Tenderloin - Teys 36 South (2024)

FAQs

What is best to serve with beef tenderloin? ›

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person. So if you're feeding 6 people, you'll need three pounds of meat.

The meat will be almost perfectly cooked from edge to edge. Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

The tapered end of the Tenderloin is most tender and will result in the steaks closest to pre-cut Filet Mignon (though preparation should be the same for all the filets).

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

Mushrooms are a natural partner. And you also can't go wrong with broccoli, Brussels sprouts, or asparagus. Tender baby spinach, mixed in a flavorful cream sauce, makes one of the best and easiest side dishes for steak. Perfectly seasoned broccoli florets roasted until crisp and caramelized.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Limited Availability and High Demand

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

How thick should you cut beef tenderloin? ›

Now we'll start cutting steaks! I've found that two inches makes a very luxurious filet mignon. This is all personal preference. If you want to increase the number of servings, an inch and half filet is pretty awesome, too.

Vegetables to Serve with Beef Tenderloin. Cider Glazed Sweet Potatoes and Butternut Squash. Roasted Brussels Sprouts, Green Beans and Broccoli. Roasted Root Vegetables.

Storing Beef Tenderloin

Store beef tenderloin in the store packaging in your refrigerator for up to three days. In vacuum-sealed packaging, it can last for about three weeks in the refrigerator and up to six months in the freezer. Thaw beef tenderloin overnight in the refrigerator or submerged in cold water.

Usually raw beef steaks and roasts can be safely refrigerated for 3-5 days, ground beef for 1-2 days. However, those are just general rules. To check for freshness, check the odor, color, and texture of the meat. And if in doubt do not eat it!

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.

The chain is a muscle that runs along the tenderloin. Because it isn't very pretty or a very useful thickness, it's usually cut off the tenderloin by butchers or chefs and sautéed as a snack.

Next: What do I DO with Tenderloin Chains? Literally anything— Chop them up and use them for tacos, fajitas, steak salads, shepherd's pies, etc. If you're looking for small nuggets of yum for any cooking purpose, then these are the nuggets for you!