What to Serve with Beef Wellington: 15 Inspiring Ideas

Beef Wellington is the dish we used to most associate with uber-fancy, fine dining and luxury.

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.

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.

Take that extremely promising beginning and add an umami-bomb mushroom and herb paste, known as duxelles. Then wrap it in salty prosciutto de Parma and a light and crunchy puff pastry or crepe.

Ecstasy. Pure ecstasy.

Delicious as it is, it’s also a bit of a challenge to put together and cook to perfection. (Just ask any contestant on a Gordon Ramsay cooking show. Ramsay is a stickler for the perfect Wellington and doesn’t shy away from critiquing those who go astray.)

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.

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.

And we’re here to help you sort out the best options, to separate the metaphorical wheat from the chaff.

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.

What Goes with Beef Wellington: Our List of Delicious Ideas

So, don’t let that cranky, foul-mouthed British chef intimidate you. You’ve got this. You can tackle both the Wellington itself and the perfect side dish to serve with it. If you can’t? Then go make a simple French Dip sandwich!

Break out that meat thermometer and do some stretches, because we’re going in.

1. Potatoes Dauphinoise

This dish is so nice that they named it twice! It answers to either “Potatoes au Gratin” or “Potatoes Dauphinoise.”

Because it’s easy breezy like that.

And it’s filled with luscious cream and silky gruyere. There’s also a bit of fresh thyme thrown in for good measure – because – why not? The flavors adore each other.

Then, the mixture is baked into bubbling browned perfection.

You want this. Nay, your beef Wellington wants this.

You do want your beef Wellington to be happy, don’t you?

Grab Nagi’s take on a classic at Recipe Tin Eats.

2. Carrot and Ginger Puree

Your eyes are going to love this puree. No, really. They will.

Not only are carrots healthy for your eyes, this dish will make your eyes light up with joy.

The colors.

The elegant texture.

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.

Dollop a pile of this on the plate next to your slice of beef wellington, and voila!

Pure bliss on the plate.

Jillian has the recipe over at Food Folks and Fun.

3. Roasted Beets and Parsnips

Hello riot of color in a baking dish!

Parsnips take on the rosy hue of the beets, making them a visually stunning powerhouse of flavor.

Wow, wow, wow.

That’s a color that makes nature stand up and take a bow.

“Why yes, I did create that. You’re welcome.”

The veggies are sweet and savory, and pair perfectly with a crunchy and meaty beef Wellington.

Grab a spoon, and dig in.

You can get Valeria’s recipe over at Beets and Bones.

4. Green Bean Caesar Salad

We all love a classic Caesar. The crunch of the lettuce. The extra crunch of the croutons. The sharp parmesan. The puckery and rich dressing.

Now, let’s up our Caesar game, and make green beans the star. They’ve got the crunch you crave!

Bonus: The dressing makes the beans a little sweet.

Sweet and savory, that’s just how we roll.

We found a recipe that fits our imagination perfectly. Hello, green bean Caesar!

Grab Danae’s recipe over at Recipe Runner.

5. Grilled Asparagus with Parmesan

We love asparagus with a little body. A little char. A little bite.

And a little cheese.

And a little garlic.

So, prepping the asparagus for the grill is as natural to us as falling off a log.

Why wouldn’t we want this gorgeous side dish next to a thick slice of perfectly prepared beef Wellington?

The flavors marry perfectly and the contrast in textures is divine. It’s far and away one of our favorite beef Wellington sides.

Alyssa over at The Recipe Critic gives us the walk through on how to prep this grilled treat.

6. Balsamic Brussels Sprouts

Sea salty.

Garlicy.

Shalloty. (If that’s not already a word, it will be sweeping the nation soon!)

Brussels sprouts that are tossed with sweet and tart balsamic are the side dish to be beat.

They have everything beef wellington wants to share the plate with. A little natural earthy sweetness and savory notes. They taste…well…green and fresh even when they’re charred and crispy.

And that our friends, is what we like.

We found a recipe that embodies what we were looking for from Cait on YouTube that we think you’ll dig.

7. Rosemary Roasted Fingerling Potatoes

Colorful fingerling potatoes are one of our favorite carbs. They do a little visual jig on the plate as they rolly-poll around the slice of beef Wellington.

And oh, my. When they’re tossed with rosemary and Italian seasonings, that just makes them extra savory.

Extra delectable.

Even more palate-pleasing than you can imagine.

Bonus: You don’t even have to prep them. Just throw them into a pan with fat and flavor, and away they go into the oven before they jump on the plate.

Grab Julia’s amazing recipe over at The Roasted Root.

8. Instant Pot Wild Rice and Mushroom Pilaf

Umami-loaded mushrooms pair perfectly with wild rice.

They play well together.

They take turns leading the flavor parade.

And when they’re kissed with a titch of white wine, well that makes everything even better.

Now picture this rice mounded up around a rosy piece of beef that’s enveloped in perfectly crispy puff pastry.

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!”

I absolutely love cutting up my beef tenderloin leftovers throughout the week and integrating with this!

Denise over at Sweet Peas and Saffron lays out the perfect recipe for the perfect side.

9. Lemon Infused Couscous

Little bites of Israeli couscous are wonderfully toothsome. And they love citrus, although those two flavors don’t always get paired together.

Come on, man.

Couscous wants to get its citrus groove on.

♪Doot, doot, doot, do, doo, do, do, do, doo ♪

Now, when the couscous and lemon get together, they’d love another ingredient to round out the trio.

How about parmesan? Oh, yeah.

Cheesy citrusy couscous is always the answer to the question, “What goes well with beef wellington?”

Mila has the recipe over at Girl and the Kitchen.

10. Grilled Broccoli

If there’s one thing you know about us, it’s that we love a good charred vegetable.

A little blackened goodness elevates everything to stratospheric heights.

Especially when the vegetable is broccoli.

The natural savory bite of this little cruciferous gem really adores a little sear.

So, let’s give broccoli what it craves.

Your beef Wellington will definitely agree.

Bintu has a beautifully multilayered recipe over at Recipes From a Pantry.

11. Wilted Greens with Bacon

Salty bacon and wilted greens go together like it’s nobody’s business.

They fist bump.

They high five.

They hip check.

Their irrepressible joy in each other’s presence is palpable.

And palatable.

So, when they’re combined with sweet onions and balsamic that makes them happier.

And don’t forget a kiss of dijon and cayenne too to really round out the party.

Hello, beef Wellington! You’re going to love these guys!

Check out the recipe from Kyle and Melissa over at Allons Eat.

12. Spring Asparagus with Hollandaise Sauce

Beef Wellington is a classic, so why not pair it with another classic? In this case, bright green asparagus is enveloped with creamy hollandaise sauce to create the perfect side dish.

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.

Hollandaise is a pussy cat. It just wants to be petted and adored before it totally comes together.

You’ve got this.

Tricia over at Saving Dessert has a great recipe for this wonderful, nearly scene stealing, side dish.

13. All-The-Way Homemade Risotto

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.

And why not throw some bones in there for extra flavor? They lend the broth uber umami and layers of deliciousness.

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.

We found a fun recipe from Audra over at The Baker Chick.

14. Roasted Delicata Squash Salad

There’s something about delicata squash that says, “Hey. Check me out. I’m very, very, attractive.”

It’s not being braggadocios, though, it’s just effortlessly stunning. Don’t hate it for being beautiful, just revel in its reflected light.

And one of the best ways to let the squash shine is to serve it up on a platter of salad. Especially when it’s paired with a savory beef Wellington. You want this.

Elizabeth over at Brooklyn Supper has a recipe that showcases delicata in all its multi-hued glory.

15. Frisee Salad with Pears and Blue Cheese

We think frisee is pretty much the greatest green. Look at it. It’s so cheerful and spunky.

This isn’t a lettuce that will be pigeonholed. It’s strong enough to carry the weight of anything that needs to be propped up.

It also sings and dances in the sunshine with a twirly whirl of irreverence.

So, it’s something we always welcome to the dinner table.

C’mon, brighten our day!

We love this salad that showcases frisee along with sweet pears, hearty hazelnuts, salty blue cheese and a surprising tangy cranberry vinaigrette.

All the flavors enhance beef Wellington, making it shine even more.

Check out the gorgeous, spunky recipe over at Heather Christo.

What to Serve with Beef Wellington: Starting Off Right

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.

After all the effort you put into that beef, this isn’t the time to skimp, are we right?

As mentioned above kicking off with a prosciutto appetizer will always be a winner.

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. And bright, well-seasoned flavors will wake up the palate for the meal to come.

Cheese tartlets topped with frisee or arugula could be just the thing. Or try the bright herby creaminess of caprese skewer bites.

On the slightly richer side, a warm spinach and artichoke dip would be lovely with some homemade crackers.

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.

“But cocktail parties need finger food, not main dishes,” you say.

“Exactly,” we reply. “That’s why we’re talking about making the beef classic into an appetizer itself.”

A beef Wellington appetizer. Bite-sized beef Wellington. Mind blown.

Wine to Dine With

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.

This is one dish that practically begs for some classic, medium to full-bodied reds.

Try an old-world burgundy or a Bordeaux. On a lighter side, a new-world pinot noir or merlot from California or Oregon would play well with the earthy notes.

Going on a quest for what to serve with beef Wellington doesn’t have to be intimidating. This can be fun, folks!

That’s because beef Wellington welcomes other flavors to the table whether in the wine glass or on the plate.