A Main & Its Side Dish

Beef tenderloin and fennel…you may as well start playing the wedding bells now. The main and its side go together like peanut butter and jelly; if they were celebrities they’d be coined something like “befennel” a la Brangelina or Bennifer. It’s Sunday, so we wanted to give you the perfect dinner go-to. Stay tuned for another perfect pair next week, who met by swiping right on Hinge…

Oven-Roasted Beef Tenderloin

easy oven beef tenderloin


1 (2 1/2 pound) Beef Tenderloin, silver connective tissue removed

1 cups Water

1/2 cup Red Wine

1/2 cup Soy Sauce

1/4 cup Brown Sugar or Maple Syrup

2 tablespoons Rosemary, chopped

2 tablespoons Lemon juice

1 tablespoon Worcestershire sauce

3 cloves Garlic, roughly chopped

3 to 4 sprigs fresh Thyme, crushed


In a bowl, whisk together all marinade ingredients. Place the beef in a plastic bag and pour in the marinade. Seal and refrigerate for 4-6 hours, or overnight.

Preheat oven to 400 degrees Fahrenheit.

Heat an oven-proof grill pan or cast-iron skillet over medium heat on the stove. When the pan is hot, spray with non-stick cooking spray. Grill or sear the tenderloin on each side for 2-3 minutes per side. Transfer to the oven and roast for 25-30 minutes or until a meat thermometer registers 125 degrees Fahrenheit for medium-rare beef. Cover loosely with foil and let the meat rest for a minimum of 15 minutes before slicing and serving.

Braised Fennel and Leeks



1 tablespoon Extra Virgin Olive Oil

2 Fennel bulbs, cleaned, trimmed, and cut into thin wedges, reserve the fronds for garnish

2 Leeks, cleaned, and sliced

1 teaspoon fresh Thyme leaves

1/4 cup Apple Cider Vinegar

1/3 cup Chicken Broth

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/4 cup Parmesan, finely grated

1/4 cup Panko Whole Wheat Bread Crumbs


Preheat oven to 400 degrees Fahrenheit.

In a small bowl, combine the grated parmesan and bread crumbs.

In an oven-proof skillet, heat olive oil over medium-high heat. Add the fennel wedges, sauté for 5-7 minutes until they start to soften. Add the leeks and thyme to the skillet. Season with salt and pepper. Continue to sauté for 2-3 minutes to soften the leeks. Deglaze the pan with apple cider vinegar. Let the vinegar reduce to half before adding the chicken broth. Bring the chicken broth to a simmer, stirring the vegetables. Let the stock reduce to half. Turn off the heat and sprinkle the parmesan-bread crumb topping over the vegetables.

Place in the oven and bake for 30-35 minutes until the vegetables are completely tender. Garnish with fresh fennel fronds.

Want more amazing dinner ideas? Check out this roast rack of lamb and green beans combination. Photographed by Alli Shepherd.