Beef wellington is a classic dish that impresses guests and satisfies meat-lovers. This tender filet mignon wrapped in mushroom duxelle prosciutto and puff pastry is a real showstopper. But what really elevates beef wellington is the sauce. The right sauce enhances the flavors and cuts through the richness of the dish. After making this recipe countless times, I’ve discovered the best sauce pairings for beef wellington.
Why Serve Beef Wellington with Sauce?
Sauce may seem unnecessary for beef wellington since it has so much flavor on its own. The mushrooms, butter, and meat create a savory combination. However sauce adds an extra layer of texture and moisture. It also balances the pastry and heaviness of the dish. Additionally sauce soaks into the puff pastry, preventing it from becoming soggy. The contrast between the crisp pastry and smooth sauce is highly appealing.
Traditional Pairings for Beef Wellington
Traditionally, beef wellington is served with the following sauces:
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Red wine sauce – The most classic pairing, made by reducing red wine and beef stock then whisking in cold butter. Deep wine flavors complement the beef.
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Béarnaise – An elegant French sauce of egg yolk, tarragon, shallots, vinegar and butter. Its richness matches the pastry.
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Mushroom sauce – Highlights the duxelle flavor with sautéed mushrooms, shallots, garlic, and thyme. Often contains red wine or cream.
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Madeira sauce – Sweet wine flavor comes from reducing Madeira wine with beef broth and consommé.
These sauces accentuate elements of the wellington and make timeless pairings. However, creativity can make the dish even better.
Creative Modern Sauces for Beef Wellington
While the classics are foolproof, today’s beef wellington can handle bolder, more unique sauces. Try these contemporary options:
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Blue cheese sauce – The tanginess cuts through the pastry’s richness. Made with blue cheese, cream and chicken or beef stock.
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Horseradish cream – Fresh horseradish’s sinus-clearing heat balances the heft of the wellington. Fold into crème fraîche with Dijon and lemon.
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Chimichurri – Bright herbal flavors from parsley, cilantro, garlic, vinegar and olive oil perk up the beef.
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Peppercorn sauce – A brasserie favorite with cracked peppercorns, cognac, cream and butter. Spicy and elegant.
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Balsamic reduction – Balsamic vinegar reduced to a syrupy glaze provides sweet and acidic notes.
Don’t limit yourself to the expected sauces. Part of beef wellington’s appeal is the puff pastry contrasting with the juicy beef. Play up that texture difference with an unconventional sauce.
Choosing the Best Sauce for Beef Wellington
With so many sauce possibilities, it can be tough to select one pairing for your beef wellington. Here are tips for picking the perfect sauce:
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Consider the flavors used to make the duxelle and season the beef. Complementary sauces will enhance these tastes.
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Think about the other meal components. Steamed greens call for a richer sauce while starchy potatoes love sharp, acidic accents.
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Judge your guests’ preferences. If they enjoy spicy food, peppercorn sauce will please. Mushroom sauce is a crowd-pleaser.
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Account for the formality of the occasion. Date night may call for classic béarnaise while an informal family dinner opens up creative options.
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Prepare extra sauce and offer more than one choice to please all palates.
Trust your instincts and taste buds. You can’t go wrong saucing up a beef wellington feast!
How to Make Beef Wellington with Red Wine Sauce
For those seeking the traditional pairing, here is my recipe for beef wellington with red wine sauce:
Ingredients:
For the Beef Wellington:
- 1 pound beef tenderloin, trimmed
- 8 ounces cremini mushrooms, finely chopped
- 1 shallot, minced
- 3 sprigs thyme, leaves chopped
- 3 thin slices prosciutto
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten with 1 tsp water
For the Red Wine Sauce:
- 2 Tbsp butter
- 1 shallot, minced
- 1 cup beef stock
- 1 cup dry red wine
- 1 Tbsp Dijon mustard
- Salt and pepper
Instructions:
- Preheat oven to 400°F. Season tenderloin with salt and pepper. Sear in skillet until browned on all sides. Cool slightly.
- Sauté mushrooms and shallot until soft. Mix in thyme. Spread mushroom mixture onto prosciutto.
- Lay seared tenderloin on prosciutto. Wrap tenderloin in prosciutto. Chill 30 minutes.
- On floured surface, roll out puff pastry larger than tenderloin. Brush edges with egg wash. Wrap tenderloin fully in pastry, sealing edges.
- Brush pastry with egg wash and bake 25-30 minutes until browned and tenderloin reaches 125°F.
- Meanwhile, melt butter in skillet. Sauté shallot 2 minutes. Deglaze with wine. Simmer until reduced by half.
- Add stock and mustard. Simmer until sauce coats the back of a spoon. Season to taste.
- Rest beef wellington 10 minutes before slicing. Serve with red wine sauce.
This classic pairing of sliced beef wellington and red wine sauce is sure to impress! The sauce’s deep flavor boosts the beefy flavors enveloped in pastry to mouthwatering perfection.
Beef wellington is already an elegant dish, but an excellent sauce transforms it into a memorable masterpiece. Whether preparing a beloved traditional sauce or trying inventive new combinations, sauce thoughtfully to find your beef wellington’s ideal match. With so many options, you can’t go wrong complementing this showstopping dish.
Why This Recipe Is The Best
It’s pretty foolproof – I know how scary it can be to cook a pretty expensive piece of meat, and for this recipe we go top of the line with a large fillet of beef. But if you follow the timing and steps precisely, it will come out well.
It’s outrageously delicious – Here we have the chateaubriand cut of beef, which is the center cut portion of the tenderloin, seared and wrapped in duxelles, prosciutto, and puff pastry. Duxelles is a mixture of finely chopped and cooked mushrooms, shallots, and herbs, and it’s SO delicious.
The sauce is built in to the process, and you can even skip it – I’d argue that the beef wellington is star enough to be enjoyed on its own, but you can also use the meat drippings from the skillet to make a quick sauce. I only bother making the sauce for really special occasions.
Most of the time I make Beef Wellington and serve it to guests, I don’t even bother making the sauce, because it’s so good it doesn’t need it. There is such an incredible amount of flavor from the mushrooms, shallots, herbs, prosciutto, and puff pastry. But I do share below how you can turn the leftover juices and brown bits from searing the meat into a simple sauce. This can help it look and taste a little more impressive, akin to something you’d get from a restaurant!
Step by Step Overview:
Beef wellington is most about assembly, and is not actually difficult to make. Let’s walk through the process.
To get started, make the mushroom duxelles by pulsing some baby bella mushrooms, onion, garlic, and thyme:
Cook the mushroom mixture over medium-high heat for 10 minutes, to cook out the moisture and take the mushrooms to a beautiful golden brown color.
How to Make Fillet of Beef Wellington with Red Wine Sauce – Gordon Ramsay
FAQ
What is traditionally served with beef wellington?
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The Kitchnhttps://www.thekitchn.comBeef Wellington Recipe (Easy Step by Step) – The KitchnWhat to Serve with Beef Wellington * Creamed Spinach. * Dauphinoise Potatoes. * Bourbon-Glazed Carrots. * Perfect Buttery Green Beans. * Sautéed Mushrooms and …
What do you dip beef wellington in?
Mini beef Wellington bites are made with buttery beef tenderloin, puff pastry, prosciutto, and traditional mushroom duxelles for a classy, elegant appetizer. With Dijon dipping sauce, these bites are full of flavor and the perfect appetizer for holidays, parties, and get-togethers!
What mustard to use for beef wellington?
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Gordon Ramsay uses Dijon mustard to coat the seared tenderloin while it’s still warm. The acid in Dijon helps tenderize the meat and adds a balanced flavor.
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Meat Church suggests using English mustard to coat the tenderloin, Simply Recipes and some recipes use Coleman’s Original. English mustard provides a different flavor profile, though it might be stronger than Dijon.
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Other options:Some recipes use a combination of mustard and other ingredients like duck pate, foie gras, or horseradish. Reddit notes that you can also use other mustards like Coleman’s English mustard or make your own.
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No mustard:Some recipes don’t use mustard at all.
What does beef wellington come with?
It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce.