A Beef Wellington consists of thinly sliced beef, coated with pâté or duxelles and wrapped in puff pastry.
It is a dish that originated in England.
The result is an elegant dish that can be served at any dinner party.
But what do you serve with it? In this blog post, we will discuss what to serve with beef wellington, so your guests are satisfied.
What is Beef Wellington?
Beef Wellington is a dish that typically includes beef tenderloin, mushrooms, and morels as primary ingredients.
It’s often served with duxelles (a browned mixture of chopped onions, shallots, mushrooms) encased in puff pastry dough or phyllo sheets to create the “crust”.
The most common style of Beef Wellington has the meat baked inside an oversized rectangular crust filled with horseradish sauce and garnished with tarragon leaves.
This recipe includes many variations, including some form of potato filling such as mashed potato or pâte à choux (cream-puff) mix.
The dish is sometimes referred to as a “French roast beef en route,” which has been adopted into American cookery from its original French origins.
What to Serve with Beef Wellington – 8 BEST Side Dishes
There are many reasons to serve side dishes with a beef wellington.
One of the most important is that it adds flavor and variation to the dish, which can be monotonous if only served independently.
Another reason for serving side dishes alongside your main course could be because they complement each other in terms of their texture or flavor profiles, such as pairing mashed potatoes with roast beef for a more filling meal than just roasting meat alone.
Finally, some people might not have much room left after enjoying an entree like Beef Wellington, so you may want to offer them something else to eat without feeling too full from dinner already.
Roasted Garlic Mashed Potatoes
As a side to beef Wellington, it’s important to have something that can stand up and complement the richness of this dish.
The accompanying roasted garlic mashed potatoes are light enough, not overpowering but creamy enough to give a sense of decadence with every bite.
It’s really easy to make too.
All you need are potatoes, garlic cloves, butter or olive oil, and salt & pepper for seasoning.
Bake the garlic cloves in a dish with butter or olive oil until they’re browned and soft.
Once cool, press them through a sieve to extract their juices.
According to preference (I like mine chunky), mash potatoes, then add roasted garlic cloves, salt & pepper, and finish by adding some of the melted butter from cooking the garlic into it too.
The result is heavenly. Mixing all these ingredients would be an obvious step.
Still, there are other possibilities for finishing this recipe that you might find preferable – try drizzling on some truffle or balsamic vinegar before serving for something extra special as part of your side dish when hosting dinner guests at home.
Green Beans with Almonds and Sherry
Green beans are always a great side dish for beef as they’re satisfying without being heavy, and the sherry helps bring out their natural sweetness.
To make these, toss green beans with chopped almonds and some sherry until the juices from the wine coat them well – this will help create a crust that’s crispy but not too salty when you finish cooking in the oven for 20 minutes or so at 350 degrees Fahrenheit (180 C).
This dish is also great if you’re looking to go meatless as it complements your meal without being heavy like many vegetarian dishes tend to be.
The freshness of both beans and nuts offset any feelings of lethargy after a long day.
As always, though, keep an eye on these while they cook – overcooking is never good for anyone.
To get that perfect crispiness before serving, remove from heat once the beans are fork tender but not mushy.
If you’re hosting a dinner party, this dish is also cost-effective as it’s an easy way to get your guests eating vegetables.
Quinoa is one of the most versatile grains available today.
It’s also a complete protein, meaning that it contains all nine essential amino acids, making it an excellent substitute for rice or pasta dishes.
Pilaf is just like risotto in its preparation but with quinoa instead of Arborio rice and chicken broth instead of wine – easy peasy.
The other difference between this dish and traditional pilafs are in the ingredients used to flavor it.
I’ve chosen herbs because they’re aromatic without being heavy on your palate (they don’t overwhelm), unlike say garlic cloves or onions, which can be too strong sometimes when mixed into a dish before serving.
This recipe doesn’t use any additional fat either, so you won’t have to worry about that here.
To make this dish, you’ll need a couple of cups worth of quinoa (either white or red – I use the latter for more flavor), an onion, some garlic cloves, and any herbs to your liking.
Grilled Asparagus with Pecans and Sherry Vinegar Glaze
The asparagus is grilled to give it a smokey flavor, while the pecans and vinegar provide an extra crunch that contrasts beautifully against the tenderness of this vegetable.
It’s simple but so flavorful. You’ll want to make it over and over again.
To prepare this dish, brush some sherry vinegar glaze on your trimmed asparagus before grilling them for less than two minutes per side- they should be tender yet still have that smoky quality from spending time on the grill rather than being boiled or steamed.
If you’re feeling fancy (or are hosting guests who enjoy cooking), try topping with chopped pecans for even more texture in every bite – these will toast up nicely when mixed with sherry vinegar and melted butter.
Carrots with Honey, Butter, Parsley, and Sea Salt
Carrots are one of the healthiest vegetables in existence, and they’re also so versatile.
This recipe is simple – dice up your carrots, melt some butter in a pan with honey and add fresh chopped parsley before finishing them off by sprinkling on sea salt.
The sweetness from the honey helps balance out any bitterness in this vegetable while still allowing its natural flavor to shine through.
Butter adds richness without being heavy like other fats such as coconut oil and olive oil might be (each has its place but for dishes where you want something lighter).
And finally, the parsley adds flavor without overwhelming your palate – it’s aromatic and fresh, which is perfect for springtime.
Polenta is a hearty cornmeal porridge that can be served as a side or main dish and goes well with many dishes – I think it’s an especially good choice for beef because of its thickness which coats your mouth yet isn’t heavy like mashed potatoes may be.
To cook, add water until you reach desired consistency (though remember not too thin), then salt if necessary before stirring in butter, cheese, and any other flavorings you want, such as herbs.
This item does take some time, but it’s worth every minute spent cooking.
Once ready, pour into a pan and bake in the oven for a few minutes before serving – make sure to let it rest after baking so that you don’t end up with a pile of mush.
Dried Apricots in Rum-Orange Sauce
Dried apricots are a perfect addition to any dish, especially one that’s rich and meaty, like Beef Wellington.
You’ll need apricots (either fresh or dried), orange juice, rum, and butter to make this sauce before simmering it on the stove for several minutes until thickened.
You could also add some honey if you want more sweetness without adding sugar which can get cloying over time (though it may not be necessary depending on what other flavors are in your meal).
The flavor of oranges helps cut through fatty dishes such as beef while still refreshing, so I love including them here.
They’re best off when paired with something savory rather than sweet anyways – at least in my opinion.
Many cultures have used apricots for centuries in sweet and savory dishes – so they’re a great addition to any meal.
Arugula Salad with Fennel, Lemon Dressing, and Parmesan
This dish is a light and delicious salad that can complement the rich flavors of beef Wellington.
The dressing consists of fresh lemon juice, olive oil, salt, pepper, and grated Parmesan cheese.
Arugula leaves are tossed with the ingredients until they soften to create an even flavor throughout all pieces.
Fennel seeds add a crunchy texture, and their peppery taste balances out the sweetness from the sugar in the dressing.
To make this dish:
- Place a small handful of arugula leaves in an individual bowl or on a plate.
2. Sprinkle with grated Parmesan cheese and top with several thin slices of fennel that have been dredged in olive oil and sprinkled with salt and pepper.
3. Drizzle the dressing over everything to taste before serving.
So, what should you serve with Beef Wellington? If you want to make something that will be an elegant and delicious complement to the rich dish, try making a side of asparagus or green beans.
For dessert, try something with a hint of mints, such as chocolate cake or tiramisu.
In addition, there are many recipes for side dishes that would be suitable to serve with Beef Wellington on the internet if you’re looking for some ideas.