What to Serve with Beef Wellington: 10 Sides Guaranteed to Impress

Trying to figure out what to serve with beef Wellington? Search no more. We have you covered with our list of the 10 best side dishes to serve with this grand meal.

Beef Wellington is believed to have been named after the Duke of Wellington in the early 1800s. However, there’s evidence to suggest that it could be based on a classic French dish.

Irrespective, beef Wellington is considered a dignified main dish, often served at formal dinners. It’s also a favorite to include with large family Christmas roasts.

In short, beef Wellington comprises a large fillet of beef tenderloin encased in soft and flakey pastry. This succulent cut of meat is seared and basted with a pâté (duxelles) made of butter, sherry, shallots, and mushrooms.

It’s often wrapped in Parma ham before it’s enclosed in puff pastry and baked until golden brown. Served with homemade gravy, you couldn’t ask for a more comforting and satisfying taste sensation.

What to Serve with Beef Wellington

Ideally served in slices at least an inch think, this pastry-covered slice of meat can be rather filling. So, it’s best to serve it with an assortment of vegetables or less heavy side dishes.

That said, you’ll often find bread and rolls on the menu when dining on beef Wellington in the UK. Giving your guests a few options to choose from will be your best bet.

This list of the 10 most impressive sides will elevate your beef Wellington and give your guests the royal treatment.

1.  Roasted Brussels Sprouts

Roasted Brussels sprouts are an absolute timeless accompaniment to any meat dish or roast. They’re also one of the lighter vegetables. Therefore, they make the perfect side for a heavy beef Wellington meal.

You would typically coat your Brussels sprouts in olive oil, with some seasoning to taste. However, you can add some flair by mixing the Brussel sprouts with minced garlic and pancetta.

Roast them in the oven until they are slightly brown and crisp on the edges and soft in the center. These are best to serve them warm with a squeeze of lemon on them.

2.  Honey Glazed Baby Carrots

Root vegetables are another staple side when serving a roast or heavy meat course. And carrots are one of the most popular root vegetables to include. Especially if they’re served sweet to compliment the savory meat and pastry of beef Wellington.

Simply sauté soft boiled baby carrots in a skillet with butter, honey, and brown sugar. Add a squeeze of lemon juice and coat the carrots with the honey glaze as they cook.

You can serve them after a few minutes of sauteing, or you can let them brown a little for some added flavor. Finish them off with salt and pepper to taste, and garnish with parsley when serving.

3.  Roasted Garlic Butter Fingerling Potatoes

Another familiar root vegetable at any dinner table is the humble potato.

They make for a popular side dish, pair well with meat, and are just plain delicious. Fingerling Potatoes are small, narrow potatoes that come in different varieties and colors.

Cut your washed fingerling potatoes into halves or quarters, leaving the skin on. Then coat them in a mixture of melted butter, minced garlic, olive oil, salt, and pepper.

They’re ready to take out and serve when they’re golden brown and crisp on the edges. Add a little salt and pepper to taste before serving, and garnish with fresh, chopped parsley.

4.  Fluffy Champ Mashed Potatoes

This fluffy champ mashed potato dish originated in Ireland and is a favorite in homes across the UK.

It’s like a spruced-up version of your run-of-the-mill mashed potatoes. You’d include butter and warm milk when mashing your potatoes, as usual. The difference is the addition of thinly sliced green onions into the mixture.

Champ mashed potatoes are served with a melted butter and garlic sauce drizzled on top. And you can garnish it with additional sliced green onions to make it look even more spectacular.

5.  Dauphinoise Potatoes

Dauphinoise potatoes is a French dish but is a common side served at high-end restaurants. And that’s why it’s the perfect pairing for beef Wellington.

It comprises quarter-inch thick potato rounds stacked between layers of cheese. These are covered in a sauce made with heavy cream, milk, and minced garlic. Bay leaves, nutmeg, salt, and pepper are included in the sauce for added flavor.

A thick layer of grated cheese is then added on top before baking until the potatoes are soft. It’s the most decadent potato side you’ll ever serve.

For best results, parboil your potatoes before baking.

6.  Maple Pecan Nut Twice Baked Sweet Potatoes

These baked sweet potatoes have a decidedly festive flavor to them. But they still make an excellent side for beef Wellington any time of the year.

Here the sweet potatoes are baked whole, after which the flesh is scooped from the skins. The flesh is then mixed with plain yogurt, pumpkin pie spice, maple syrup, and salt. And is then spooned back into the preserved skins.

A mixture of pecan nuts, brown sugar, and butter is then placed on top of these. And they are baked again. A sublime vegetable side dish the whole family will love.

7.  Creamed Spinach and Parsnips

This side dish is a variation of traditional creamed spinach. And it includes parsnips, a time-honored classic in elegant British cuisine. Hence making it the yin to beef Wellington’s yang.

Here the parsnips are cooked in a broth with shallots and thyme until they are tender. Wilted chopped spinach is added to the broth with a thick white sauce and seasoned with nutmeg, salt, and pepper.

Your creamed spinach and parsnip side will turn heads and have everyone asking for the recipe.

8.  Roasted Asparagus with Hollandaise Sauce

Another traditional side prevalent in upmarket eateries and often served with beef Wellington is asparagus with hollandaise sauce.

Hollandaise sauce is a rich and slightly tangy sauce common in French cuisine. And it is made using egg yolk, lemon juice, butter, cayenne pepper, and salt,

To make this dish, all you need to do is roast your asparagus spears until lightly brown, then serve with your Hollandaise sauce.

If you’re making your own Hollandaise sauce, it’s best to make it just before serving. Avoid letting it stand for too long.

9.  Yorkshire Pudding

While Yorkshire pudding makes a heavy side dish, it’s a regular accompaniment for roast meat in the UK. And it’s incredibly delicious, despite it being so simple to make.

The batter is made with flour, eggs, and milk, with salt and pepper to season. It’s then poured into a muffin tray and baked until the puddings brown and puff up. They are best served immediately after baking.

These fluffy, doughy delights will add to the British theme and satisfy even the hungriest of tummies.

10.       Mushy Peas

In keeping with our theme of traditional UK side dishes, the beloved mushy peas side is last but certainly not least.

A side of mushy peas is most often seen in the company of fish and chips (UK fries). But this dish regularly makes an appearance at stately dinners and family meals too.

Just blend your cooked, soft peas with butter and cream. Then add salt and pepper to season and serve. Your guest will be amazed, and its vibrant green hue will look great on the table.

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