All wrapped in puff pastry and baked to a flaky, golden crispness. spinach gratin 6 / 40. Serve guests our beef wellington with a twist this New Year’s Eve. For a distinctly retro touch, serve beef Wellington with a side of green beans almandine, either fresh or frozen. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe artichokes You can get Valeria’s recipe over at Beets and Bones. Others theorize that is a take on the French. No matter where Beef Wellington heralds from it is a dish that never fails to impress. You do want your beef Wellington to be happy, don’t you? It’s far and away one of our favorite beef Wellington sides. Roll out pastry and wrap around the beef, pressing the pastry edges to … The core of the dish is a well-seared beef tenderloin, that incredibly tender cut which is also the source of the coveted filet mignon. But just as there are wrong answers to the question of what to serve with beef Wellington, there are just as many amazing pairings that will make the main dish sing even more. roasted carrots Special Slow-Cooked Beef. Cheese tartlets topped with frisee or arugula could be just the thing. Colorful fingerling potatoes are one of our favorite carbs. Roasted Brussels Sprouts Recipe With Balsamic | Cait Straight Up, What to Serve with Beef Wellington: 15 Inspiring Ideas, asparagus is enveloped with creamy hollandaise sauce, What to Serve with Perogies: 15 Eye-Popping Sides, What to Serve with Chicken Marbella: Side Dishes to Help You Get Your 80s On, Qualities to Look for in a Catering Service, What Goes with Chicken Wings: 13 Unforgettable Sides, What to Serve with Lasagna - 13 Sides You'll Love, What to Serve with Tuna Steaks - 15 Tasty Options. Check me out. 650 – 700g beef eye fillet 1 teaspoon Dijon mustard (even though Gordon says not to use it – we thought it may tone down the hot English mustard, although no burn was tasted) 1 teaspoon hot English mustard 4-6 mushrooms 8 slices prosciutto 2 sheets puff pastry 1 egg yolk, beaten salt and pepper to taste. The extra crunch of the croutons. So, prepping the asparagus for the grill is as natural to us as falling off a log. For drink a punch with ginger ale mixed with a punch is nice. Little bites of Israeli couscous are wonderfully toothsome. Let me tell you, the result is nothing short of glorious. The sharp parmesan. Starting with the tender medium-rare beef fillet. It just wants to be petted and adored before it totally comes together. Nay, your beef Wellington wants this. Dec 18, 2014 - Beef Wellington is a rich, complex dish that marries many flavors and textures. So, unless you have two ovens, you need to plan on side dishes that can be prepared on the stove top and don’t require the oven. And why not throw some bones in there for extra flavor? potatoes dauphin Sometimes I make extra sauce to serve on the side. A traditional Beef Wellington recipe is an English dish utilizing the tender chateaubriand cut of beef. There’s something about delicata squash that says, “Hey. duchess potatoes Keep warm and allow to rest for about 5-10 minutes before presenting the dish at the table and then carving. The crunch of the lettuce. We found a recipe that embodies what we were looking for from Cait on YouTube that we think you’ll dig. Serve the beef wellingtons sliced, with the sauce as an accompaniment. Grab Julia’s amazing recipe over at The Roasted Root. I’m very, very, attractive.”. Set in fridge for 10 minutes. garden salad Meanwhile, in a small pot over medium heat, soften the shallots in 2 tbsp of the butter. And don’t forget a kiss of dijon and cayenne too to really round out the party. Then wilted spinach or fine beans, or perhaps both. Meanwhile, reheat the sauce. Here are 17 of my favorite side dishes to serve with beef tenderloin. The origin of Beef Wellington is unclear. Mila has the recipe over at Girl and the Kitchen. Once done, take the … Beef Wellington with Port Gravy Nothing says special occasion quite like a beef wellington and the combination of Parma ham, porcini paste and garlic spinach in ours makes for a … Couscous wants to get its citrus groove on. Starting with the tender medium-rare beef fillet. You’re going to love these guys! In this case, bright green asparagus is enveloped with creamy hollandaise sauce to create the perfect side dish. It’s strong enough to carry the weight of anything that needs to be propped up. grilled asparagus You can tackle both the Wellington itself and the perfect side dish to serve with it. And oh, my. Umami-loaded mushrooms pair perfectly with wild rice. Followed by the rich pâté and duxelles; a paste of sauteed mushrooms, onions, shallots, garlic, and herbs. A little char. Now picture this rice mounded up around a rosy piece of beef that’s enveloped in perfectly crispy puff pastry. Hello, green bean Caesar! Don’t let hollandaise’s reputation as being a bit of a diva deter you from grabbing two pans to create a double boiler and start cracking some eggs. Take your standard roasted Brussels sprouts routine (olive oil, salt, pepper) from good to memorable by adding two ingredients you probably already have around: lemon and garlic. We think frisee is pretty much the greatest green. If there’s one thing you know about us, it’s that we love a good charred vegetable. . What to serve with Beef Wellington is an often-asked question. Grab Nagi’s take on a classic at Recipe Tin Eats. Not only are carrots healthy for your eyes, this dish will make your eyes light up with joy. A classic beef Wellington is guaranteed to impress and is decadent enough to serve as an alternative to the traditional Christmas turkey. Take 1/2 cup of beef base mixed with 1 tsp. And … With mashed potatoes on the side, it’s comfort food for the cool months ahead. Fold up, and seal all the edges, making … 2 / 17. Taste of Home. Serve the Beef Wellington with the red wine sauce on the side. sherry cream sauce Check out the recipe from Kyle and Melissa over at Allons Eat. For a change of pace try wrapping the beef and mushrooms with prosciutto or Parma ham, you can do this with the pâté or instead of. Bonus: The dressing makes the beans a little sweet. Now, let’s up our Caesar game, and make green beans the star. hasselback potatoes Dollop a pile of this on the plate next to your slice of beef wellington, and voila! A little bite. Whether it’s a vegetable side dish that balances out the richness of the star at the center of the plate, or a rich, creamy comfort food that leans into the strengths of the beef, either way we have a whole host of ideas to round out your meal. Then go make a simple French Dip sandwich! Arrange 2 … Meat wrapped in pastry was part of both English and French cuisine dating back to the 1800s. casear salad Followed by the rich pâté and duxelles; a paste of sauteed mushrooms, onions, shallots, garlic, and herbs. Sweet and savory, that’s just how we roll. https://www.allrecipes.com/article/how-to-make-beef-wellington It’s not being braggadocios, though, it’s just effortlessly stunning. So, when you’ve put all that effort into cooking your beef Wellington to your own (and Ramsay’s) high standards, you don’t want to mess it up with the wrong side dish pairings. Fine dining may have changed over the years, shifting to a more rustic sophistication and embrace of less high-end ingredients, but the lure of the classic beef Wellington remains. (Just ask any contestant on a Gordon Ramsay cooking show. I made this for Christmas one year and now people request it for every special event. In planning, you have to bear in mind that your oven is already in use, and its temperature will be governed by your centre-piece, the Beef Wellington. So, it’s something we always welcome to the dinner table. A beef Wellington appetizer. Cheesy citrusy couscous is always the answer to the question, “What goes well with beef wellington?”. And they love citrus, although those two flavors don’t always get paired together. When they’re tossed with rosemary and Italian seasonings, that just makes them extra savory. Beef Wellington is a classic, so why not pair it with another classic? Brussels sprouts that are tossed with sweet and tart balsamic are the side dish to be beat. Try an old-world burgundy or a Bordeaux. And if you really love your beef Wellington as much as we think you do, you’ll want to serve it at your next cocktail party. Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape … And one of the best ways to let the squash shine is to serve it up on a platter of salad. For a change of pace try wrapping the beef and mushrooms with prosciutto or Parma ham, you can do this with the pâté or instead of. If she can eat Wellington then she can eat pie crust. Round out the meal with potato salad and slaw. This hearty entree is easy to prepare for Sunday dinner. The addition of truffle oil to the mushroom duxelles gives this dish a decadent taste. The flavors adore each other. Ramsay is a stickler for the perfect Wellington and doesn’t shy away from critiquing those who go astray.). After all the effort you put into that beef, this isn’t the time to skimp, are we right? Twice-baked potatoes. The puckery and rich dressing. Parsnips take on the rosy hue of the beets, making them a visually stunning powerhouse of flavor. Twice-baked potatoes will require a tad bit of an effort, but it is worth every … And they rose to the occasion! This dish is so nice that they named it twice! Like many classic dishes, the story of Beef Wellington is a bit muddled. Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Delicious as it is, it’s also a bit of a challenge to put together and cook to perfection. Beef Wellington is the dish we used to most associate with uber-fancy, fine dining and luxury. A fantastic Beef Eye Fillet from a whole-sale butcher was chosen. —Rebecca Anderson, Driftwood, Texas. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. mashed potatoes Now, when the couscous and lemon get together, they’d love another ingredient to round out the trio. We’ve walked you through some of our favorite side dishes for beef Wellington, but it’s also worth delving into ideas for appetizers to round out the perfect meal. green peppercorn sauce. Whether it’s a cocktail party starring a beef Wellington appetizer or a full meal with the Wellington at the center, you’re definitely going to want to offer up a few nice red wines. The tenderloin is wrapped in a sheet of puffed pasty that has been lined with … Budget-Friendly Beef Wellington. Going on a quest for what to serve with beef Wellington doesn’t have to be intimidating. Remove plastic wrap. Duchess potatoes are … You’ve got this. It answers to either “Potatoes au Gratin” or “Potatoes Dauphinoise.”. Madeira sauce hearts of palm salad Bintu has a beautifully multilayered recipe over at Recipes From a Pantry. And what makes this side dish even better is that it’s made in an instant pot, so it comes together faster than you can say, “Wild rice pilaf, here I come!”. Place the beef on plastic wrap and cover with mushrooms. And when they’re kissed with a titch of white wine, well that makes everything even better. Heat oil in a large frying pan over high heat and fry beef for 8-10min, turning regularly, until browned all over (including ends). Or try the bright herby creaminess of caprese skewer bites. The flavors marry perfectly and the contrast in textures is divine. A little natural earthy sweetness and savory notes. Roll out the puff pastry dough, and place beef in the center. Their irrepressible joy in each other’s presence is palpable. Expand your repertoire with our list of delicious sides to make your beef dinner sing. A nice pecan tart is always good, my favorite in the whole world. Hollandaise is a pussy cat. It was the smallest one available and it was 1.3kg, so we decided two Beef Wellington’s were on the menu (even though one would have been sufficient to feed the six of us that were there – better to have too much than too little, and people were certainly going back for seconds). ♪Doot, doot, doot, do, doo, do, do, do, doo ♪. chard We love asparagus with a little body. A little blackened goodness elevates everything to stratospheric heights. As mentioned above kicking off with a prosciutto appetizer will always be a winner. This can be fun, folks! Generously salt and pepper your tenderloin. Having decided to serve Beef Wellington, I threw down the gauntlet. The most popular story is that it is named for the first Duke of Wellington, Arthur Wellesley. For the wellington, pat fillet dry with kitchen paper. This side dish was frequently paired with beef Wellington during its heyday in the 1960s. A twist on the classic beef Wellington, this dish swaps in pork tenderloin for the beef, while a savory sauté of fennel and apples stands in … It’s so cheerful and spunky. A little bite. mashed sweet potato “That’s why we’re talking about making the beef classic into an appetizer itself.”. Omit the jalapeno if you like. Our table almost always includes bread like biscuits or rolls for soaking up roast juices, but it also needs a potato dish (or two or three) and a few vegetables that aren’t slaws or salad too. 5 / 40. Beef Wellington is made with beef tenderloin – the same, super-tender cut of beef that is used for filet mignon. They lend the broth uber umami and layers of deliciousness. If she can eat Wellington then she can eat pie crust. Your eyes are going to love this puree. Bite-sized beef Wellington. No matter where Beef Wellington heralds from it is a dish that never fails to impress. If … “Exactly,” we reply. https://www.delish.com/.../recipes/a58702/easy-beef-wellington-recipe Especially when it’s paired with a savory beef Wellington. All the flavors enhance beef Wellington, making it shine even more. They’re going to love the hit of warming ginger and the kiss of cinnamon. You want this. On the slightly richer side, a warm spinach and artichoke dip would be lovely with some homemade crackers. fingerling potatoes https://www.tasteofhome.com/recipes/beef-wellington-with-madeira-sauce A nice pecan tart is always good, my favorite in the whole world. They taste…well…green and fresh even when they’re charred and crispy. The idea with appetizers for your Wellington menu is to remember the main course is pretty filling, so keep your appetizers on the light side. https://www.greatbritishchefs.com/recipes/beef-wellington-recipe The veggies are sweet and savory, and pair perfectly with a crunchy and meaty beef Wellington. roasted potatoes carrot purée Salty bacon and wilted greens go together like it’s nobody’s business. The most popular story is that it, for the first Duke of Wellington, Arthur Wellesley. creamed spinach, red wine sauce roasted beets Even more palate-pleasing than you can imagine. Grab Danae’s recipe over at Recipe Runner. Bacon Beef Tenderloin with Cranberry Glaze . Beef tenderloin is an annual feast in our household.Covering the beef tenderloin in a salt crust makes roasting it easy and fast, which leaves me with plenty of time to make delicious side dishes. That’s because beef Wellington welcomes other flavors to the table whether in the wine glass or on the plate. broccolini Once that easy peasy bone broth is done and simmering away on the stovetop, the risotto has a ridiculously good leg up to make a scrumptious side dish for beef Wellington. For a distinctly retro touch, serve beef Wellington with a side of green beans almandine, either fresh or frozen. It’s topped with a mushroom duxelles and flavorful pâté, before wrapping in puff pastry. mushroom sauce Starting with the tender medium-rare beef fillet. fondant potatoes They take turns leading the flavor parade. And it’s filled with luscious cream and silky gruyere. They do a little visual jig on the plate as they rolly-poll around the slice of beef Wellington. Then, the mixture is baked into bubbling browned perfection. Beef Wellington (adapted from Gordon Ramsay’s – The F-word) Serves: 4-6. Alyssa over at The Recipe Critic gives us the walk through on how to prep this grilled treat. In a large skillet over medium high heat add the olive … Jillian has the recipe over at Food Folks and Fun. Break out that meat thermometer and do some stretches, because we’re going in. They’ve got the crunch you crave! Chef Tyler Florence roasts fingerling potatoes with rosemary, garlic, sage, and thyme for his beef Wellington menu, rounding out the plate with a warm salad of radicchio, escarole, and Swiss chard. Note: if you’re going for a top wine, particularly a delicate one go easy on the accompanying vegetables. Go To The Recipe . Crush potatoes with a potato masher or fork and add butter and cream. Mind blown. Grilled Asparagus with Parmesan. “Why yes, I did create that. We love this salad that showcases frisee along with sweet pears, hearty hazelnuts, salty blue cheese and a surprising tangy cranberry vinaigrette. Tricia over at Saving Dessert has a great recipe for this wonderful, nearly scene stealing, side dish. No, really. Pork Wellington with Fennel, Apples, and Dijon. So, don’t let that cranky, foul-mouthed British chef intimidate you. Denise over at Sweet Peas and Saffron lays out the perfect recipe for the perfect side. And yet other sources note that the first occurrence of the dish in the Oxford English Dictionary is a quotation from a 1939 New York food guide. Hello, beef Wellington! —Juli George, Grandville, Michigan I think a pie or tart would be good, no dairy. —Katie Ferrier, Houston, TX. baked sweet potato, green beans almadine We found a recipe that fits our imagination perfectly. On a lighter side, a new-world pinot noir or merlot from California or Oregon would play well with the earthy notes. Season with salt and white pepper. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington Serve with dauphinoise potatoes for an impressive dinner party main. For drink a punch with ginger ale mixed with a punch is nice. That’s a color that makes nature stand up and take a bow. Especially when the vegetable is broccoli. Another is that is was first created for a civic reception in Wellington, New Zealand. Get Recipe. Like many classic dishes, the story of Beef Wellington is a bit muddled. corn starch and 1/3 cup Madeira. And bright, well-seasoned flavors will wake up the palate for the meal to come. Tips for success. Sure, store-bought broth is fine, but if you’re going to make the world’s dandiest risotto – go old school and make your own flavorful base for your favorite rice dish. There is rarely enough juice in the pan from browning to make enough gravy - in my experience. We love asparagus with a little body. And we’re here to help you sort out the best options, to separate the metaphorical wheat from the chaff. Deglaze with … And we haven’t even touched on your taste buds, yet. All wrapped in puff pastry and baked to a flaky, golden crispness. Use Aberdeen Angus beef, as it has a lovely, buttery texture. Followed by the rich pâté and duxelles; a paste of sauteed mushrooms, onions, shallots, garlic, and herbs. Feb 7, 2020 - Choosing what to serve with beef Wellington doesn't need to take as much finesse as making the succulent beef tenderloin classic. pommes anna All suggestions on Serve This With That are suggestions only, we just want to help you have a great meal! Rest for 10 minutes before carving. I asked my friends to bring wines to serve with this lovely dish of beef tenderloin, topped with pâte, slathered with a paste of dijon mustard, shallots and mushrooms, and baked in puff pastry. You’re welcome.”. They will. A little char. https://www.tasteofhome.com/recipes/beef-wellington-with-madeira-sauce Bonus: You don’t even have to prep them. mustard cream sauce If you can’t? Bake in a preheated oven at 180’C for 25 minutes until golden brown. No matter where Beef Wellington heralds from it is a dish that never fails to impress. Check out the gorgeous, spunky recipe over at Heather Christo. While the beef is slow cooking, the cook has lots of time to attend to the other details. Bring to a boil and simmer until reduced and thickened. Look at it. So, when they’re combined with sweet onions and balsamic that makes them happier. Others theorize that is a take on the French filet de bœuf en croûte. Other sources attribute it to Arthur Wellesley, the 1 st Duke of Wellington. Your beef Wellington will definitely agree. I like pomme dauphinoise - beef wellington can be a bit dry and you need a moist potato dish to set it off. Known to many as Gordon Ramsay's greatest dish, the classic Beef Wellington starts with the finest fillet steak, coated in a layer of duxelles and finally wrapped in a delicate puff pastry before being baked. There’s also a bit of fresh thyme thrown in for good measure – because – why not? The natural savory bite of this little cruciferous gem really adores a little sear. Don’t hate it for being beautiful, just revel in its reflected light. 1 / 17. This isn’t a lettuce that will be pigeonholed. All wrapped in puff pastry and baked to a flaky, golden crispness. Then wrap it in salty prosciutto de Parma and a light and crunchy puff pastry or crepe. Now, coat the bottom of a heavy skillet with olive oil and keep it over high heat. This is one dish that practically begs for some classic, medium to full-bodied reds. Another is that is was first created for a civic reception in Wellington, New Zealand. Why wouldn’t we want this gorgeous side dish next to a thick slice of perfectly prepared beef Wellington? Even ginger ale with a splash of lemon would be quenching. We found a fun recipe from Audra over at The Baker Chick. They have everything beef wellington wants to share the plate with. Shalloty. For a satisfying taste and an elegant presentation, try serving your Beef Wellington with roasted asparagus and the bordelaise sauce recipe below. The Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef. “But cocktail parties need finger food, not main dishes,” you say. If we eat first with our eyes, then your baby blues are in for a feast. Take that extremely promising beginning and add an umami-bomb mushroom and herb paste, known as duxelles. Roasted Brussels Sprouts with Lemon and Garlic. Classic Beef Wellington This triumphant marriage of beef tenderloin, sautéed mushroom duxelles, and rich chicken liver pâté (or truffles and pâté de foie gras, if you want to break the bank), rolled in buttery puff pastry, makes a grand centerpiece. You want this. We all love a classic Caesar. Just throw them into a pan with fat and flavor, and away they go into the oven before they jump on the plate. Get Recipe. Beef Wellington isn’t a classic Italian dish but Barolo would be an excellent accompaniment. Elizabeth over at Brooklyn Supper has a recipe that showcases delicata in all its multi-hued glory. To serve, with a serrated knife slice the Wellington into equal portions. Really buttery mash and maybe a few garlicky green beans or even peas would be perfect. It also sings and dances in the sunshine with a twirly whirl of irreverence. (If that’s not already a word, it will be sweeping the nation soon!). Cheesy Garlic Duchess Potatoes. You, the story of beef that ’ s up our Caesar game, and make green beans even... A Pantry pastry and baked to a thick slice of beef Wellington, fillet! Filet mignon ways to let the squash shine is to serve with dauphinoise potatoes for an impressive dinner party.. This gorgeous side dish they named it twice for being beautiful, just revel in its light... Is always good, my favorite what to serve with beef wellington the whole world buds,.... 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