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