When you're serving a premium Nolan Ryan Beef whole tenderloin, you want sides that match its elegance and refinement. Unlike the bold richness of prime rib, tenderloin's mild, buttery flavor calls for lighter, more delicate accompaniments. These three sophisticated sides bring color, texture, and brightness to your plate without overwhelming the star of the show—your perfectly cooked Texas-raised beef.
Whole beef tenderloin is prized for its incredible tenderness and subtle, refined flavor. It's lean compared to prime rib, with a buttery texture that practically melts in your mouth. The sides you pair with it should be equally elegant—vibrant vegetables that add visual appeal, textural contrast, and complementary flavors. These three recipes do exactly that: garlic green beans bring fresh brightness, Parmesan Brussels sprouts add crispy texture and savory depth, and roasted root vegetables contribute natural sweetness that balances the beef beautifully.
Fresh, bright green beans with aromatic garlic are the perfect light accompaniment to rich beef tenderloin. They add color, crunch, and clean flavors that won't compete with the delicate beef. This is simple elegance at its finest.
Prep the beans: Trim the stem ends off the green beans. Leave them whole for elegant presentation. Bring a large pot of salted water to a boil.
Blanch the beans: Add green beans to boiling water and cook for 3-4 minutes until bright green and crisp-tender. They should still have a slight snap.
Ice bath: Immediately drain beans and plunge them into a large bowl of ice water to stop the cooking and preserve the bright green color. This step is crucial for vibrant beans.
Drain thoroughly: Once cooled (about 2 minutes), drain beans well and pat dry with a kitchen towel.
Sauté garlic: In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook for 1-2 minutes until fragrant and just beginning to turn golden. Watch carefully—garlic can burn quickly.
Add beans: Add the blanched green beans to the skillet. Toss to coat with the garlic oil. Sauté for 2-3 minutes until heated through and lightly blistered in spots.
Season: Add lemon zest, lemon juice, salt, and pepper. Toss to combine. Add red pepper flakes if using.
Finish: Remove from heat and toss with toasted almonds (if using) and fresh parsley.
Serve: Transfer to a serving platter immediately while hot.
Serves: 6-8 people
Make-Ahead: Blanch beans up to 4 hours ahead, then sauté just before serving
Brussels sprouts get a bad rap, but when roasted until crispy and finished with Parmesan, they're absolutely addictive. The crispy, caramelized edges add textural contrast to tender beef, while the savory cheese brings umami depth. This is the sophisticated side that converts Brussels sprouts skeptics.
Preheat oven: Set oven to 425°F. Line a large baking sheet with parchment paper.
Prep Brussels sprouts: Trim the stem ends and remove any damaged outer leaves. Cut Brussels sprouts in half lengthwise. For very large ones, quarter them so all pieces are similar size.
Season Brussels sprouts: In a large bowl, toss Brussels sprouts with olive oil, balsamic vinegar, minced garlic, salt, and pepper. Make sure they're well coated.
Arrange on pan: Spread Brussels sprouts cut-side down in a single layer on the prepared baking sheet. Don't overcrowd—use two pans if needed.
First roast: Roast for 20 minutes until Brussels sprouts are golden brown and caramelized on the cut side.
Make Parmesan topping: While Brussels sprouts roast, combine ½ cup Parmesan, panko breadcrumbs, melted butter, and thyme in a small bowl. Mix until crumbly.
Add topping: Remove pan from oven. Sprinkle the Parmesan-breadcrumb mixture evenly over the Brussels sprouts. Sprinkle remaining ¼ cup Parmesan on top.
Final roast: Return to oven and roast for another 8-10 minutes until the topping is golden brown and crispy.
Finish: Remove from oven and let rest for 2-3 minutes. The cheese will continue to crisp as it cools slightly.
Serve: Transfer to a serving dish and garnish with fresh parsley.
Serves: 6-8 people
Make-Ahead: Can prep and season Brussels sprouts up to 4 hours ahead; roast just before serving
The natural sweetness of caramelized root vegetables provides a beautiful counterpoint to savory beef tenderloin. The variety of colors makes for a stunning presentation, and the earthy flavors ground the entire meal. This is rustic elegance that appeals to everyone.
Preheat oven: Set oven to 425°F. Line two large baking sheets with parchment paper.
Prep vegetables: Peel and cut all vegetables into similar-sized pieces (about 1 inch). Uniform size ensures even cooking.
Make glaze: In a small bowl, whisk together olive oil, honey, balsamic vinegar, salt, pepper, and smoked paprika (if using).
Toss vegetables: In a large bowl, combine carrots, parsnips, sweet potatoes, and red onion. Pour the glaze over vegetables and toss until evenly coated. Add thyme sprigs and smashed garlic cloves.
Arrange on pans: Spread vegetables in a single layer across the two baking sheets. Don't overcrowd—vegetables need space to caramelize, not steam. If they're too crowded, use three pans.
First roast: Roast for 20 minutes on the middle and lower racks.
Flip and rotate: Remove pans from oven. Flip vegetables with a spatula and rotate pans (swap upper and lower racks). This ensures even browning.
Continue roasting: Return to oven and roast for another 15-20 minutes until vegetables are fork-tender and caramelized at the edges. Sweet potatoes should be soft, and carrots should be golden brown.
Check for doneness: Pierce with a fork—vegetables should be tender but not mushy. If some pieces are done before others, remove them and continue roasting the rest.
Finish: Remove from oven and discard thyme stems. Transfer to a serving platter and garnish with fresh parsley or rosemary.
Serves: 8-10 people
Make-Ahead: Can be roasted up to 4 hours ahead and reheated before serving
These three elegant sides create the perfect complement to your Nolan Ryan Beef whole tenderloin. The garlic green beans provide fresh brightness and color, the Parmesan Brussels sprouts add crispy texture and savory depth, and the roasted root vegetables bring natural sweetness and visual appeal.
Day Before:
Day Of (4 hours before):
Day Of (1 hour before):
This timing allows everything to come together beautifully while your Nolan Ryan Beef tenderloin rests after cooking.
Family-Style Presentation:
Individual Plating:
The mild, buttery flavor and melt-in-your-mouth tenderness of Nolan Ryan Beef whole tenderloin deserves sides that are equally refined. These three vegetable-forward recipes bring elegance, color, and sophisticated flavors that elevate your entire meal without overwhelming the star of the show.
The quality of your Texas-raised beef shines brightest when paired with thoughtful, well-executed sides. These recipes deliver restaurant-quality results that will have your guests asking for your secrets.
Find Nolan Ryan Beef whole tenderloin at your local Kroger and pair it with these elegant sides for a special occasion dinner that rivals any high-end steakhouse.
Looking for the perfect sauce to complete your tenderloin dinner? Check out our Best Sauces for Whole Tenderloin blog post. And follow Nolan Ryan Beef on Instagram @nolanryanbeef for more recipes, cooking tips, and elegant entertaining ideas.