Side Dishes to Serve with Beef Wellington

Beef Wellington was created in celebration of the Duke of Wellington winning the Battle of Waterloo in 1815. The dish was given its name because, in its true form, it resembles a wellington boot.

Beef Wellington is surprisingly popular in the US and was former President Richard Nixon’s favorite dish. Beef wellington can be a labor of love and you can spend up to 3 hours making and cooking it.

It’s easy to underestimate the power of side dishes to accompany your Beef Wellington but having some other flavor and textures on your plate with the main attraction truly brings everything together.

We’ve worked tremendously hard to bring you the best side dishes to serve with your next beef wellington extravaganza. You’ll need a list of all the ingredients you’ll need below and also some simple instructions to follow to help recreate the recipes. 

Vegetable Side Dishes

Green Beans with Garlic, Thyme and White Wine

  • 2 lbs green beans
  • 1 tbsp butter
  • 4 cloves minced garlic
  • 1/2 cup white wine
  • 2 tbsp chopped fresh thyme
  • Salt and pepper to season
  1. Wash your green beans under cold running water and then cut the ends off. You can chop your beans up into smaller pieces or you can leave them long strands.

  2. Using a garlic press or the edge of your sharp knife, mince the 4 garlic cloves. Then chop up two tablespoons of fresh thyme.

  3. On medium heat, cook the green beans in salted water until they are tender (not overcooked). This should take 3-5 minutes.

  4. Drain the beans and place them in a bowl of cold water to cool down. Once cooled, pat them dry with a paper towel.

  5. Put 1 tablespoon of butter into a pan on medium heat on the stove. Then add your minced garlic and cook for 1-2 minutes. Don’t let it burn.

  6. Add your ½ cup of white wine and your chopped thyme and your green beans to the pan and simmer on low heat until the wine has reduced.

  7. Season with salt and pepper and serve.

Brussel Sprouts with Chestnuts and Bacon

  • 1 lb Brussel sprouts
  • 3 rashers bacon
  • 2 tbsp butter
  • 1 cup chestnuts
  1. If you want your Brussel sprouts to be smaller, you can choose to dice them before boiling them. If not, just dice and trim the bottoms and wilted leaves off with a sharp knife.

  2. Bring a pan of salted water to a boil and add in your sprouts. Boil for 5 minutes. Drain and then run cold water over them.

  3. Heat a large pan, and cook off your 3 bacon rashers until they are golden and crispy. Then take off the heat and let them cool down. Then with the leftover fat from the bacon, you’ll want to fry off the chestnuts for 5 minutes until they’ve tinged, then place in a bowl on the side.

  4. Add your sprouts back to the pan with a splash of water, cook on medium heat and stir continuously until they are just about tender. This should take 5 minutes.

  5. Add 2 tbsp of butter into the pan, turn the heat up and saute your sprouts for 2 more minutes.

  6. Once your bacon has cooled a bit, cut or rip into smaller pieces and place into a pan with the chestnuts and stir until all ingredients have a coating of butter.

  7. Serve with a dash of black pepper on top.

Roasted Asparagus

  • 1 lb trimmed asparagus
  • 3 tbsp lemon juice
  • 1/4 cup olive oil
  • 3 cloves minced garlic
  • Salt and pepper to season
  1. Mince your garlic using a garlic pressure or the flat surface of a knife and trim the ends of your asparagus. Preheat your oven to 425 degrees.

  2. Place your asparagus on a baking tray and pour your minced garlic, 3 tbsp of lemon juice, and ¼ cup of olive oil on top and mix until all the asparagus is marinated. Sprinkle with salt and pepper before placing in the oven.

  3. Cook in the oven for 20 minutes and then serve. Asparagus goes beautifully with hollandaise sauce (recipe later on in the article).

Carrot Puree

  • 2 lbs carrots
  • Salt and pepper
  1. Chop the end of the carrots off and then cut them in half. Place in boiling salted water and then simmer for 20 minutes until the carrots are tender. Drain but reserve some of the salted cooking water.

  2. Puree the carrots in a food blender or with a potato masher, add in dashes of the cooking water when needed. You’ll want the consistency to be smooth but with some chunks. Stir in salt and pepper.

  3. You can serve the puree with a spoon onto your serving plate, or you could put all your puree into a piping bag and make it look fancy on the plate if you’ve got guests over.

Fresh Salad

If you’re having leftover Beef Wellington for your lunch or looking for a light side to accompany your dish then a light green salad works wonders.

  • 1 cup arugula
  • 2 cups spinach
  • 2 cups lettuce
  • 1/2 cup diced red peppers
  • 1/4 cup cucumber
  • 1/2 cup tomatoes
  • 4 tbsp balsamic vinaigrette
  1. Dice your cucumber, tomatoes, and pepper with a sharp knife on a chopping board.

  2. If you haven’t bought shredded lettuce, then you’ll want to wash and then dice your whole lettuce head into smaller pieces.

  3. Place 1 large handful each of arugula, spinach, and lettuce, and place in a mixing bowl.

  4. Tip your vegetables into the mixed bowl.

  5. Drizzle some balsamic vinaigrette over your salad to your preferred taste. We recommend 4 tablespoons so it doesn’t get too soggy.

  6. Use two mixing spoons or regular spoons to toss the salad and ensure an even coating of the dressing.

Potato Side Dishes

Truffled Brie Mashed Potato

  • 2 lbs potatoes
  • 2 tbsp milk
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • 1 tbsp truffle oil
  • 1/2 cup brie
  • Black truffle to grate to finish
  1. Peel and chop your potatoes in half and place in a pan of water and bring to the boil, simmer for 15-20 minutes until they feel tender with a knife.

  2. Drain and then mash with butter with a potato masher or with a mouli.

  3. Heat the milk and heavy cream in a pan on low heat and then add in your mashed potato.

  4. Stir for a couple of minutes then add in the brie, truffle oil, and season with salt and pepper.

  5. Serve in a dish and add some grated black truffle on top.

Herby Roast Potatoes

  • 2 lbs Yukon gold potatoes
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Preheat the oven to 425 degrees. Chop the potatoes into ½ or ¼ depending on your preference and par-boil them on the stove for 5 minutes. Drain them and then set them on paper towels to dry.

  2. In a large bowl, add 3 tbsp of olive oil and all of your herbs, salt, and pepper. Then add your potatoes and mix thoroughly until each potato is evenly coated.

  3. Place in the oven and roast for 30-40 minutes. You will need to turn them over halfway through to ensure even browning. Once done, pour into a serving dish.

Dauphinoise Potatoes

  • 2 1/4 cup heavy cream
  • 2 1/4 cup milk
  • 3 minced garlic cloves
  • 1/2 cup cheese
  • 8 pieces Yukon gold potatoes
  1. Preheat your oven to 400 degrees. Mince your garlic cloves with a presser.

  2. Place your heavy cream, milk, and your minced garlic into a pan on the stove and bring to a simmer.

  3. Thinly slice your 8 Yukon gold potatoes and add them to the cream and simmer for 3 minutes.

  4. Gently stir to separate the potatoes but make sure not to mash them. Then using a spoon with slots, remove the potatoes and place in a wide shallow ovenproof dish. You should place them on top of each other so they overlap slightly.

  5. Then pour your cream over the potatoes. Sprinkle on ½ cup of cheese, season with salt, and pepper and place in the oven for 30-35 minutes. You can serve this dish straight from the dish.

Sauces

Here are some mouth-watering homemade sauces you can make to pair with your juicy Beef Wellington and the sides dishes.

Red Wine Jus

  • 2 tsp olive oil
  • 2 finely chopped shallots
  • 3/4 cup port
  • 3/4 cup red wine
  • 1 sprig rosemary
  • 1 piece bay leaf
  • 3 1/4 cup beef broth
  • 2 tbsp butter
  • pinch of sugar
  1. Add oil to the pan and fry the shallots with a pinch of sugar on medium heat until they are caramelized, this should take around 10 minutes.

  2. Add the port, wine, and your herbs to the pan and simmer until the wine reduces by half.

  3. Pour in your 3 ¼ cups of beef stock and continue to cook until it reduces by half again. Then strain your liquid to discard the shallots and the herbs.

  4. Then pour your mixture into a clean pan and bring to the boil. Then take it off the heat and whisk in the butter until it thickens a little bit. You can season with salt and pepper if you feel like it needs it. Pour into a serving jug for the table.

Hollandaise Sauce

  • 3 free-range eggs
  • 1 tbsp lemon juice
  • 1/2 cup butter
  • Salt and pepper to season
  1. In a saucepan, whisk your 3 eggs with your lemon juice and add ¼ of your cup of butter. Heat on a low heat and stir continuously with a wire whisk until the butter has melted.

  2. Add the rest of your butter and continue whisking hard. You’ll want to make sure the butter melts slowly to give the eggs time to cook and the sauce thickens without curdling. If your mixture does curdle, add one tablespoon of boiling water and whisk hard until smooth again. You can add some dried or fresh herbs if you wish.

  3. Pour into a serving jug ready for serving.

What wine should I serve with Beef Wellington?

Beef Wellington is such an indulgent treat and with the time and effort it takes to make it you’ll want to ensure you enjoy a rich glass of wine to go with it. Beef Wellington is commonly made from a fillet steak, which is traditionally paired with pinot noir.

If you plan on accompanying your Beef Wellington with some strongly flavored side dishes then you’ll want to go for a more pungent red to overpower the flavor of your veggies.

Red wine too delicate will be overpowered and the flavor will be wrong. Most people usually opt for a medium to full-bodied dry red wine. 

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