What to Serve with Beef Wellington

Beef wellington is a steak dish made from filet steak coated in duxelles and pâté, wrapped in puff pastry, and baked in the oven.

The following foods are good pairings for beef wellington because they introduce new flavors and textures to the dish that complement the beef wellington.

Potato Sides

Roast Potatoes

Roast potatoes pair well with beef wellington because they add a fluffy, crunchy texture to the dish.

Roast potatoes are typically roasted in fat such as goose fat, adding a subtle savory flavor that complements the beefy flavor of the wellington.

To make the perfect roast potatoes, you will need:

Ingredients (serves 2 as a side dish):

• 4 cups Maris Piper potatoes
• ½ cup goose fat or ½ cup olive oil (vegan-friendly)
• 1 tablespoon flour

Instructions

1. Heat the oven to 390°F and place a medium-sized roasting dish in the oven. Peel the potatoes and cut them into even-sized pieces
2. Place the potatoes in a large pot and fill the pot with just enough water to cover the potatoes. Allow water to come to a boil, then reduce to a simmer
3. Simmer the potatoes for two minutes. While simmering the potatoes, remove the roasting dish from the oven and add the goose fat. Return the dish to the oven
4. Drain the potatoes in a colander, then sprinkle 1 tablespoon flour onto the potatoes and shake the colander to evenly coat the potatoes
5. Carefully remove the baking dish from the oven and place the potatoes in the hot fat, spreading them in a single layer across the surface
6. Roast the potatoes for 30 minutes, turning the potatoes over after 15 minutes of roasting

Mashed Potatoes

Mashed potatoes are a simple side dish for beef wellington. The soft, fluffy texture of mashed potato pairs well with the chewy, meaty texture of the beef wellington.

The buttery, creamy flavor of mashed potatoes is a good accompaniment to the beefy flavor of the beef wellington.

Garlic butter mashed potatoes are a popular beef wellington side dish. To make garlic butter mashed potatoes, follow this process:

Ingredients (serves 2 as a side dish):

• 2 pounds yellow, waxy potatoes
• ½ head garlic, whole and unpeeled
• ½ tablespoon extra virgin olive oil
• ¼  tablespoon salt
• 2 tablespoons butter

Instructions

1. Preheat the oven to 400°F. Remove the outer skin from the garlic without removing the cloves from the head. Slice the tops off the garlic cloves to expose the garlic
2. Drizzle olive oil over the cloves, then wrap the garlic in tin foil and bake for up to 40 minutes, or until the cloves feel soft and look brown
3. While the garlic is roasting, chop the potatoes into even pieces. Place in cold water in a medium saucepan and add a pinch of salt. Bring the pot to a boil, then reduce to a simmer and cook for 15 minutes
4. When the potatoes are tender, remove the pot from the heat and drain the water out of the pot
5. Squeeze the roasted garlic out of the skin and mash with the potatoes and butter using a potato masher

French Fries

French fries and steak make a good pairing, and the same goes for french fries and beef wellington.

French fries are a quick, simple side dish that takes less than five minutes to prepare and under an hour in the oven.

The crispness of french fries is a good match for the tenderness of beef wellington. To make homemade french fries, follow these steps:

Ingredients (serves 2 as a side dish):

• 2 pounds russet potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt

Instructions

1. Preheat the oven to 375°F. Cut each potato lengthways into ¼ inch–thick disks
2. Chop the disks into ¼ inch–thick sticks, making sure the cuts are uniform to allow for even cooking
3. Add the potato sticks to a pot of cold water and soak the sticks for 20 minutes
4. Toss the potato sticks in olive oil, salt, and other seasonings of your choice
5. Lay parchment paper on a baking tray and spread the potato sticks evenly on the surface
6. Bake for 20 minutes, then turn the oven’s temperature up to 425°F and cook for another 20 minutes, or until the fries are crispy on the outside and soft on the inside

Vegetable Sides

Carrots

Carrots add vibrant color and sweetness to a beef wellington dish. Carrots are a healthy pairing with beef wellington, adding a refreshing flavor and crunch.

Cook carrots according to preference. Boil or steam carrots and serve with a pinch of salt and pepper, or roast carrots in honey, cinnamon, and olive oil for a sweet, crunchy side dish.

As an alternative to the crunchy texture, purée carrots after boiling for a sweet, earthy take on mashed potatoes.

Green Beans

Green beans are a good side dish for beef wellington because they’re crunchy, light, and refreshing. Green beans introduce a sweet, earthy flavor to beef wellington dishes.

Green beans are tasty when cooked with garlic butter. Follow this recipe to make garlic butter green beans:

Ingredients (serves 2 as a side dish):

• ½ pound green beans
• 3 tablespoons butter or olive oil
• 5 cloves garlic, chopped
• 1 tablespoon lemon juice
• 1 pinch salt and pepper

Instructions

1. Put a skillet on medium heat and add the butter or olive oil
2. Add the garlic to the skillet and cook until brown, around five minutes
3. Use a slotted spoon to remove the garlic from the skillet and place to the side
4. Add the green beans to the skillet, tossing to coat with butter or oil, and fry for five minutes, stirring often
5. Return the garlic to the skillet with the green beans, then add ⅓ cup water and cook until the water has evaporated. Serve with a drizzle of lemon juice and salt and pepper to taste

Leafy Green Salad

Leafy green salads are a good accompaniment to beef wellington because they’re fresh, cold, and crispy. Beef wellington is a heavy dish, and a side salad is a light, low-calorie pairing.

Leafy greens add an earthy flavor that beef wellington can’t deliver alone.

All kinds of salad greens work well with beef wellington. Lettuce adds a fresh flavor and crunchy texture, while spinach adds an herb-like, grassy flavor and arugula brings a peppery flavor.

Add raw tomatoes and shredded carrots to salads for sweetness and crunch.

Broccoli

Broccoli has a clean, fresh taste that complements the hearty, meaty flavors of beef wellington. Broccoli is much lighter than beef wellington and is a good low-calorie side dish.

You can serve broccoli boiled or steamed, but broccoli tastes best when stir-fried with flavorings like chili and garlic.

Here’s how to make stir-fried garlic chili broccoli:

Ingredients (serves 2 as a side dish):

• 6 ounces broccoli, cut into florets
• 2 tablespoons olive oil
• 1 garlic clove, chopped
• ½ red chili, finely chopped
• 2 tablespoons soy sauce (optional)
• 1 pinch of salt and pepper

Instructions

1. Heat the olive oil in a wok or skillet and add the broccoli
2. Fry the broccoli until it starts to soften, about three minutes
3. Add the garlic and chili and fry for another two minutes, stirring continuously
4. Add soy sauce (optional) for an Asian-style side dish
5. Remove from the heat and season with salt and pepper to taste

If you don’t enjoy the earthy taste of broccoli, try tender stem broccoli, which has a milder flavor and more crunch than standard broccoli.

Roasted Parsnips

Roasted parsnips are sweet, crunchy, and earthy, pairing nicely with tender beef wellington.

Frozen roasted parsnips are available in grocery stores, but the homemade version is healthier and more flavorful.

Honey-roasted parsnips add sweetness to beef wellington.

To make honey-roasted parsnips, follow the instructions for roasting potatoes, but coat the parsnips in honey and roast them in two tablespoons of sunflower oil for 40 minutes, turning halfway through.

Grilled Asparagus

Grilled asparagus is a classic side dish for beef wellington, introducing earthy, mildly bitter flavors to the dish. To make grilled asparagus, coat asparagus spears in a tablespoon of olive oil and grill for five minutes.

Hollandaise sauce is a popular asparagus accompaniment that goes well with beef wellington. Pre-made hollandaise sauces and sauce mixes are available in most grocery stores.

Drizzle the sauce over the asparagus or serve it in a small pot for dipping.

Rice Sides

Pilaf Rice

Pilaf rice is an easy-to-prepare, starchy side that complements protein dishes like beef wellington.

Pilaf rice is a more interesting side dish than plain rice because pilaf rice contains vegetables and seasonings that add extra flavor.

Follow these steps to make a pilaf rice side dish:

Ingredients (serves 2 as a side dish):

• 5 ounces long-grain white rice
• 1 small onion, chopped
• ¼ cup celery, chopped
• Handful other veggies of choice, like peas, carrots, and sweetcorn
• 1 tablespoon olive oil
• 2 cups hot vegetable stock
• Pinch cayenne
• 1 pinch salt and pepper

Instructions

1. Heat the stock in a saucepan
2. While the stock is heating, add olive oil to a large skillet on a medium heat and add the uncooked rice, onions, celery, cayenne, and any other chosen vegetables
3. When the rice and vegetables are lightly browned, add the heated stock to the rice and cook for 25 minutes, or until the rice has fully absorbed the liquid
4. Remove from the heat and season with salt and pepper if needed

Mushroom Risotto

Mushroom risotto is savory and filling, with a full, tasty flavor that matches the heartiness of beef wellington. With its smooth, creamy consistency, mushroom risotto is a good sauce-like accompaniment for beef wellington.

To make a quick 30-minute mushroom risotto, follow the instructions below:

Ingredients (serves 2 as a side dish):

• 5 ounces risotto rice
• 1 medium onion, finely chopped
• 2 large flat mushrooms, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups hot vegetable stock
• 1 pinch salt and pepper

Instructions

1. Add the olive oil to a large saucepan or skillet on medium heat and add the onion and mushrooms
2. Fry for five minutes, then add the butter and fry for another two minutes, until the onions  start to brown
3. Stir in the risotto rice and cook for one minute, then pour in the vegetable stock and turn the heat down
4. Cook until all the liquid has been absorbed by the rice, then remove from the heat and season with salt and pepper to taste

Sauces

Peppercorn Sauce

Peppercorn sauce is a classic sauce for steak and a good match for beef wellington, too.

This sauce has a creamy consistency and adds a bold, peppery bite from its namesake ingredient: crushed peppercorns.

Peppercorn sauce is savory with mild heat, adding a depth of flavor to beef wellington.

Peppercorn sauce can be bought pre-made, but the homemade sauce is tastier. To make an easy 15-minute peppercorn sauce, gather the following ingredients:

Ingredients (serves 2 as a side dish):

• 3 tablespoons crushed black peppercorns
• ⅓ cup brandy
• ½ cup cream
• ¾ cup beef stock

Instructions

1. Add the brandy into a skillet on a medium-high heat and let the brandy simmer rapidly for one minute
2. Add the broth and cook for three minutes or until the broth has reduced by half
3. Reduce the heat to a simmer and add the cream and peppercorns, then simmer for two minutes
4. Add salt and pepper to taste and pour over beef wellington

Red Wine Jus

Red wine jus is a traditional French sauce that is made from red wine, butter, stock, and seasonings.

The savory, rich, slightly bitter flavor of the sauce pairs well with the beefy flavor of beef wellington.

There are several variations of red wine jus, and some recipes are more complex than others. Follow these instructions to make simple red wine jus:

Ingredients (serves 2 as a side dish):

• ½ cup beef broth
• ¼ cup your choice of red wine
• ½ tablespoon unsalted butter
• 1 sprig fresh rosemary
• 1 pinch of ground sage
• Salt and pepper to taste

Instructions

1. Add all the ingredients to a medium saucepan on a high heat and bring to a boil
2. Once the liquid begins to boil, reduce heat to low and allow the sauce to simmer for 10 minutes
3. Add salt and pepper to taste, then remove the rosemary and serve in individual bowls for dipping