You’ve come to the correct spot if you’re wondering what to serve with your beef wellington.

In this essay, I present 45 of the most popular beef wellington side dishes.

In a rush? Heres the short answer.

Roasted broccolini, Yorkshire puddings, and fennel and arugula salad are the greatest side dishes to offer with beef wellington. Parsnip puree, brown butter carrots, French braised cabbage, tomato confit, and crushed brussels sprouts are additional options. Serve baked lobster tails for a surf-and-turf supper.

Ready? Lets jump right in.

Duchess potatoes

Instead of your normal roast potatoes, make these lovely delights.

The mashed potato swirls are baked at high temperatures, resulting in lovely, crispy edges and buttery inside that are just delectable.

They take a little longer to prepare than regular mashed potatoes, but the wait will be worth it once you take a piece.

Why we adore this recipe: delicious potatoes immediately elevate your platter.

Recipe FeaturedPrincess potatoesAnother elegant alternativePotato fondantMake it in the French manner.Whipped cheesy potatoes

Roasted broccolini with mushrooms

I love broccoli in every form, but broccolini is my favorite.

The stalks have a subtle sweetness that complements your hearty beef wellington.

Adding white button mushrooms and a dash of balsamic vinegar to your broccolini infuses it with delicious umami aromas.

Why we like it: It’s a great healthful complement to any meal.

Recipe FeaturedBroccolini roasted with mushroomsStart the grill.Broccolini grilled with an apple cider vinaigretteOmit the oven.broccolini with garlic sautéed

Brown sugar balsamic roasted carrots

A brown sugar glaze is a traditional holiday addition to roasted carrots, but a dash of balsamic vinegar elevates the dish.

It adds a rich, tangy tone to the glaze, making the carrots even more delectable.

Why we like this recipe: it turns a basic item into something spectacular.

Recipe FeaturedRoasted carrots with brown sugar and balsamic vinegarRemove the oven from the equation.Honey butter carrots on the stovetopMake it unique.Soup with spring carrots

Shaved fennel arugula salad

Because a beef wellington is so rich and savory, sometimes all you want is a simple salad.

Fennel is fresh and clean, while arugula is crisp and spicy.

They combine to form a beautifully refreshing salad that will complement the heavy steak.

Toasted hazelnuts lend a delicious crunch to each mouthful of this salad.

Why we like this recipe: it’s a flexible salad that’s suitable for any occasion.

Recipe FeaturedSalad with shaved fennel and arugulaToss in some fruity sweetness.Salad with strawberries and arugulaTurn on the oven.Fennel roasted with garlic and herbs

Baked lobster tail

Serve baked lobster tails with your show-stopping beef wellington for a magnificent surf-and-turf supper fit for a king.

The delicious taste of the lobster flesh is heightened here by the addition of melted butter, paprika, and a spritz of lemon.

It’s a simple meal with an undoubtedly rich flavor.

Why we like this recipe: there are two ways to prepare these lobster tails.

Recipe FeaturedFire up the grill for a baked lobster tail.Lobster tails grilledMake it more formal.Thermidor de Lobster

French braised cabbage

Cabbage is known for being bland and dull.

But I’m sure those individuals haven’t tried the French version.

The cabbage is cooked in white wine, then cream and mustard are added at the end to give sharpness.

Use napa or savoy cabbage for the finest results.

Why we like this recipe: it’s nutritious and inexpensive.

Recipe FeaturedBraised cabbage in FranceMake it in the German manner.German red cabbage braisedMake it happen quickly.Sautéed cabbage kale with garlic

Smashed parmesan brussels sprouts

Smashed potatoes are a delicious side dish, so why not give your brussels sprouts the same treatment?

They’ll become very crispy on the exterior and creamy on the inside, just like your potatoes.

They are finished with a dusting of parmesan cheese and garlic salt on top.

Why we like this recipe: it’s a fun and tasty way to dress up brussels sprouts.

Recipe FeaturedBrussels sprouts with parmesan smashedCrispen them up.Brussels sprouts, shreddedReturn to the fundamentalsRoasted Brussels sprouts with Parmesan

Lemon butter grilled asparagus

Asparagus is delicious any way you prepare it, but grilling is one of my favorites.

Your spears will develop that charred, faintly crunchy exterior, while the insides will soften yet keep some bite.

You may serve them with only a sprinkle of salt and pepper.

Take a cue from The Cookie Rookies and make a lemon butter sauce to brighten up your spears.

Why we like this recipe: it’s ideal for spring and summer.

Recipe FeaturedAsparagus grilled with lemon butterGet rid of the grill.Roasted asparagus in the Tuscan mannerTurn on your stove.Asparagus sautéed with balsamic vinegar

Roasted butternut squash quinoa salad

Quinoa salad is a substantial side dish that does not use potatoes.

It has a festive flavor because to the roasted butternut squash and dried cranberries. The pomegranate seeds then lend a vibrant crunch.

Psst, can’t seem to locate pomegranate molasses? Instead, use balsamic vinegar.

Why we like this recipe: it’s full of autumn flavors.

Recipe FeaturedQuinoa salad with roasted butternut squashReduce the carbs.Cranberries on cauliflower riceLeave out the quinoa.Salad with roasted butternut squash and greens

Creamy parsnip puree

Although it seems to be mashed potatoes, this puree has a creamy smoothness that potatoes do not have.

To achieve maximum taste, the milk is boiled with sautéed garlic and sage before being added into the purée.

Serve your wellington on top of this puree for an Instagram-worthy supper.

Why we like this recipe: it’s healthier than traditional mashed potatoes.

Recipe FeaturedPureed parsnipAttempt another root vegetable.Mashed celeriacMake it without dairy.Puree of cauliflower and parsnip

Spinach gratin

This decadent meal combines cheesy, creamed spinach with a golden coating made of panko breadcrumbs and parmesan.

You can even skip the wellington sauce with how rich and creamy this meal is!

For this dish, you may use either fresh or frozen spinach.

Why we like this recipe: you can prepare the spinach combination ahead of time so that all you have to do on the day is bake it.

Recipe Featuredgratin de spinachMake it more nutritious.Skip the spinach in this recipe.gratin with kale and cauliflower

Cherry tomato confit

Serve your homemade beef wellington with a side of cherry tomato confit to make it stand out.

It entails slow simmering cherry tomatoes and garlic in olive oil and fresh herbs.

The end result: juicy tomatoes overflowing with rich sweet taste.

Why we like it: the tomatoes offer a vivid splash of color to your meal.

Recipe FeaturedSkip the oven for cherry tomato confitCherry tomatoes blistered with balsamic reductionPrepare a saladSalad with marinated tomatoes

Green beans with French onions

Another quick and easy side dish are these green beans.

They provide a pleasant crisp-tender bite to your crisp, flaky pastry and tender meat.

The caramelized onions provide a classy touch to the meal.

Why we love this recipe: its totally delicious!

Recipe FeaturedGreen beans sautéed with French onionsMake it opulent.Green beans with a creamy texturePrepare a saladSalad with balsamic green beans

Red wine reduction 

A red wine reduction makes an excellent sauce for meat meals.

Reducing the amount of wed wine concentrates the aromas and causes the sugars to caramelize, adding sweetness to the sauce.

If you wouldn’t drink the wine, don’t cook with it!

Why we like it: it offers Asian and Mediterranean varieties if you want to try something new.

Recipe FeaturedReduction of red wineLeave out the red wine.Sauce BearnaiseMake it gooey.Creamy Gorgonzola sauce

Yorkshire pudding

Serve your beef wellington with a slice (or three) of Yorkshire puddings (known as pop-overs in the United States).

They’re ideal for wiping up the juices and sauce from your wellington.

The key to perfecting these goodies is to have your pans and oil scorching hot so that your batter instantly begins to fry once placed in.

Why we like it: These are a terrific way to use up leftover beef drippings.

Recipe FeaturedThe classic Yorkshire puddingMake it without dairy.Yorkshire pudding that is veganAlter the tastePopovers with Gruyere and chives

What To Serve With Beef Wellington

In this short recipe, I show you exactly what to serve with your beef wellington.

Print Pin Rate

Course: Side Dish
Cuisine: American, British
Keyword: beef wellington side dishes, what to serve with beef wellington
Prep Time: 5minutes
Cook Time: 10minutes
Total Time: 15minutes
Servings: 1person
Calories: 305kcal


  • 1portionbeef wellington


  • Make your beef wellington according to your preferred recipe.
  • Meanwhile, select one of the following sides to go with it.
  • Side dishes include: duchess potatoes, roasted broccolini with mushrooms, brown sugar balsamic roasted carrots, shaved fennel arugula salad, baked lobster tail, french braised cabbage, smashed parmesan brussels sprouts, lemon butter grilled asparagus, roasted butternut squash quinoa salad, creamy parsnip puree, spinach gratin, cherry tomato confit, green beans with french onions, red wine reduction, and Yorkshire puddings.
  • Serve immediately and enjoy!


Serving: 100g | Calories: 305kcal


What is a good side dish for Beef Wellington?

12 Delicious Side Dishes to Serve with Beef Wellington
Brussels sprouts roasted.
Baby Carrots from Cracker Barrel.
Root Vegetables, Roasted.
Pureed carrots with ginger.
Asparagus with Hollandaise sauce.
Recipe for Grilled Broccoli.
Salad with frisée, bacon, croutons, and poached egg.
Risotto with mushroomi.

What potatoes go with Beef Wellington?

Herb roasted potatoes are a superior potato choice for Beef Wellington than heavy sauced potatoes. Another wonderful potato paring option is pan-cooked sautéed or oven-roasted fingerling potatoes. Baby red or Yukon potatoes might enhance the meat dish’s characteristics without dominating it.

Is Beef Wellington one of the hardest dishes to make?

Beef Wellington is ranked fourth among the “top ten most difficult dishes to make.” One of the most difficult aspects of this recipe is properly preparing the meat without overcooking it.

What is a good side to serve with?

Every great meal has to have delicious sides to complement it! This is a list of delicious side dishes to prepare for your next family supper.
Green beans, fresh from the garden.
Zucchini and squash sautéed.
Salad with fruits.
roasted vegetables.
Salad from the garden.
Potatoes mashed.
Rice that is white.
Corn on the cob from Mexico.

Is Beef Wellington a main course?

What exactly is Beef Wellington? The main course is beef Wellington, which originated in France. It’s a sophisticated and delicious lunch that we keep for exceptional occasions. Beef Wellington is a delicious piece of meat that is often made from a fillet steak, tenderloin, or filet mignon.

Can you prepare Beef Wellington the night before?

Beef Wellington is one of those really fast and simple dinners that is ideal for holidays such as Christmas and Easter, as well as Sunday lunches or whenever you have friends around. To save time, prepare the most of it the night before, then wrap it in puff pastry and bake it the following day before supper.

How do you keep beef Wellington from getting soggy?

Tying the tenderloin helps both the aesthetic and the evenness of the grilling. The phyllo acts as a moisture barrier, keeping the puff pastry from becoming soggy. A second sheet of plastic wrap makes wrapping the tenderloin simpler.

Is Beef Wellington a fancy dish?

Beef Wellington is more sophisticated and opulent than a Cornish pasty, but it is still just beef in a pastry casing. Despite British national pride in the meal, France has a long tradition of filet de boeuf en croûte.

Which potatoes for jacket potatoes?

Fluffy potatoes are often bigger in size and are ideal for achieving the wonderful light consistency desired from a jacket potato. Supermarkets often have ‘baking potatoes,’ but if you’re looking for a particular kind, Maris Piper or Kind Edwards are fine options.

What makes Beef Wellington so expensive?

Yes, cattle Wellington is pricey because it employs a more premium cut of cattle. We normally purchase the tenderloin whole and utilize the huge top portion for roasting or making a Beef Wellington. Then cut several steaks (typically four from the tailpiece) and use the end for a little piece of meat to grill or roast for two.

Rate this post

Leave a Reply

Your email address will not be published. Required fields are marked *