What Sauce to Serve with Beef Wellington: The Perfect Pairings

Beef Wellington is a classic dish that combines tender beef fillet wrapped in puff pastry. With its rich flavors and buttery crust, finding the right sauce to serve with beef wellington is key to balancing out the dish The sauce brings moisture and acidity to cut through the fatty, umami flavors

Having made beef wellington for years, I’ve tried all kinds of sauces and sides to determine the best pairings In this article, I’ll share my top recommendations for sauces and condiments to serve with beef wellington, along with tips on how to make them

Traditional Sauce Options

Madeira Wine Sauce

The most classic sauce for beef wellington is a Madeira wine sauce. Madeira is a fortified wine that has an almost nutty, caramel-like flavor. When reduced into a pan sauce with shallots and the browned bits left in the pan from searing the beef, it makes for an incredible accompaniment.

To make a Madeira pan sauce, start by deglazing the pan you browned the beef in with a splash of Madeira. Let the alcohol cook off, then add beef or veal stock and simmer until thickened. Finish with a pat of butter to enrich it. Madeira has a delicious flavor that complements beef wellington perfectly.

Béarnaise Sauce

Another excellent option is béarnaise sauce. This is a butter-enriched egg and vinegar sauce flavored with tarragon, shallots, and other herbs. It’s made by whisking egg yolks, tarragon, lemon juice, vinegar, and pepper into melted butter. The tangy, rich flavor pairs so well with the beef.

Béarnaise sauce does take some technique to make properly, so I recommend using a double boiler or bain marie to gently cook the egg yolks without scrambling them. But the result is truly decadent and perfect for special occasions.

Red Wine Sauce

For a simpler sauce, a red wine reduction is fantastic with beef wellington. Use a nice full-bodied red wine like Cabernet or Merlot. Add aromatics like shallots, garlic, and thyme, then simmer until reduced down to a saucy consistency. Swirl in a spoonful of butter at the end for a glossy finish.

Red wine sauce has great body and flavor intensity to stand up to the beef wellington. I like to make extra and freeze it in an ice cube tray for easy sauce whenever I need it.

Mushroom Sauce

Since beef wellington already contains mushroom duxelles, a mushroom sauce complements it perfectly. Simply cook down sliced mushrooms in butter or oil until caramelized, then deglaze with wine or stock and reduce. Thicken with a slurry if needed.

Shiitake, cremini, or even reconstituted dried porcini mushrooms make great choices for an earthy mushroom sauce. The umami flavor enhances the beefy taste.

Other Sauce and Condiment Ideas

Horseradish Cream

For a quick sauce, simply fold grated horseradish and heavy cream together. Horseradish has a potent flavor that pairs so well with beef. It adds a lovely bite to balance the rich wellington.

Steak Sauce

Store-bought steak sauces like A1 or HP are perfectly acceptable for serving with beef wellington! The tangy flavor and thickness helps moisten each slice of beef. I don’t make steak sauce from scratch often, so store-bought is an easy shortcut.

Mustard

Grainy mustard or Dijon mustard add a nice zing to beef wellington. I simply place ramekins of mustard on the table for people to dollop onto their own slices. The acidity cuts through the richness.

Chimichurri

For a fresh herby condiment, chimichurri is fantastic with beef wellington. Chimichurri is an uncooked sauce of olive oil, parsley, oregano, garlic, vinegar, and red pepper flakes. It’s very easy to make and packs tons of flavor. The brightness balances beef wellington’s richness.

Compound Butter

A slice of beef wellington topped with a pat of flavored compound butter is delightful. I love making compound butters with ingredients like garlic, rosemary, bleu cheese, or even truffles when I’m feeling fancy. It melts over the hot beef for instant flavor.

Gravy

Don’t overlook simple gravy as an option too! Use the pan drippings from the beef wellington to make a flavorful gravy. Deglaze the pan with wine or broth, then use cornstarch or flour to thicken it up. Gravy is a classic for a reason.

Best Side Dishes to Serve with Beef Wellington and Sauce

The sides you choose are almost as important as the sauce! Here are some of my favorite pairings:

• Garlic mashed potatoes – Roast asparagus – Honey roasted carrots – Sauteed mushrooms – Roasted brussels sprouts – Potato gratin – Yorkshire puddings – Green beans with almonds

Starchy sides like potatoes or rice help soak up the delicious sauce. I also love serving quick-roasted vegetables for brightness. A crisp salad is also a nice light complement.

Putting It All Together

When it comes to plating beef wellington for serving, you have a few options:

• Spoon sauce on plates, top with beef slice

• Serve sauce on the side in a bowl or pitcher

• Put a dollop of sauce directly on top of the sliced beef

I recommend slicing the beef wellington about 1-2 inches thick per person. Place each slice atop some sauce on individual plates. Garnish with some fresh herbs like thyme or parsley if desired. Offer additional sauce at the table.

For family-style dining, place the whole wellington on a cutting board and carve at the table. Pass sauce and sides in serving bowls.

Whichever sauce you choose, follow these tips for success:

• Make sauces ahead and reheat gently to serve.

• If making pan sauce, prepare aromatics and liquids in advance.

• Adjust seasoning of sauces right before serving.

• Sauces may be made 1-2 days in advance. Store leftovers in the fridge.