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.
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell
  • Image may contain Food Bread Dessert and Pizza
    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 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 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 Alex Lau
    17/43

    Garlicky Plantains

    You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

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  • Photo by Kamil Bialous
    18/43

    Crushed Potatoes with Oyster Bar Butter

    No, there are no actual oysters in this butter. Instead it's infused with Worcestershire, hot sauce, lemon, and herbs. In short: it's delicious on everything.

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  • Photo by Jonny Valiant
    21/43

    Artichokes Braised in Lemon and Olive Oil

    Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

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  • Photo by Alex Lau
    22/43

    Red Potato and Shishito Pepper Hash

    Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

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  • Photo by Gentl & Hyers
    25/43

    Green Beans With Mushroom XO Sauce

    In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

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  • Photo by Bobbi Lin
    26/43

    Braised Swiss Chard With Bacon and Hot Sauce

    For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

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  • Photo by Alex Lau
    27/43

    Fennel-Celery Salad With Blue Cheese and Walnuts

    Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

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  • Photo by Michael Graydon & Nikole Herriott
    28/43

    Roasted Onions With Vinegar

    Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    39/43

    Luxe French Potatoes

    We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.

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  • Photo by Christopher Testani
    40/43

    Sautéed Pears With Bacon and Mustard Dressing

    Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

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  • Photo by Christopher Testani
    41/43

    Salt-and-Vinegar Rösti

    We transformed the regular hands-on skillet method to a very hands-off oven technique.

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  • Photo by Alan Benson
    42/43

    Onion Tart

    This dish eats like the tart version of French onion soup, so serving with beef (French onion soup is typically made with beef stock) is a natural fit.

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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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