what sauce goes with beef wellington

Beef Wellington is traditionally served with a rich and savory sauce such as a red wine reduction, mushroom sauce, or a creamy peppercorn sauce. These sauces complement the flavors of the beef and pastry in the dish. You can choose the sauce based on your personal preference and the flavors you want to enhance.

I hope you’re feeling fancy, because Beef Wellington is a dish meant for celebrating. Whether you’re gathering friends and family for Hanukkah, Christmas, or New Year’s Eve, Beef Wellington with red wine sauce makes an impressive and elegant presentation.

This classic dish dates back to the 1800’s but still feels current and special. In a time when it’s easy to get caught up in the latest food craze or trend instead of more traditional fare, trust me, your guests will oooo and aaaah if you present them with this beef tenderloin all wrapped up in a buttery crust.

Some dishes never go out of style and we can and should still be making and celebrating them. From a silky smooth creme brûlée to a bacon wrapped meatloaf to an extra creamy mac and cheese, there’s plenty of room at the table for the tried and true as well as they trendy and new.

In keeping with the spirit of tradition, my Beef Wellington sticks pretty closely to the original, although I don’t coat my version with pâté. Instead I make mushroom duxelles, a mixture of minced mushrooms, shallots, and herbs (plus a little garlic) and slather it all around the seared tenderloin.

Next comes a layer of prosciutto (to prevent a soggy crust) and finally the puff pastry is sealed around all that goodness and brushed with egg wash. Serving this with a red wine sauce reduction may be gilding the lily, but since we’re celebrating, why not?

Tips for Best Results

Buy center cut beef – Ask the butcher for a center cut piece of beef tenderloin, which is sometimes sold at the store labeled “chateaubriand.” This is the same cut that a filet mignon comes from. The whole tenderloin is larger on one end and more tapered on the other, and also much larger than you’ll need for this recipe, so you want to have those ends removed and instead use the center portion, which will have a more even thickness and therefore cook more uniformly.

Cook the mushrooms in a screamin’ hot pan – Think about the difference in taste between steamed, soggy, gray mushrooms, and thoroughly browned and somewhat crisp on the edges mushrooms. You want the latter here, to get that intensified and caramelized flavor from the baby bellas. To do that, you’ll want to cook the duxelles in a really hot pan, until all of the moisture cooks out.

Use real butter puff pastry – Please don’t buy the cheap puff pastry that isn’t even made with butter. You’re already spending so much on the meat, that this dish deserves true buttery puff pastry. I use Dufour brand.

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.

what sauce goes with beef wellington

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!

Roll up the tenderloin, and prep the outside

Remove the twine from the tenderloin, then wrap it in the puff pastry. Trim the ends as needed before sealing.

Place the wrapped beef on a baking sheet (there is no need to add parchment paper, as the puff pastry is so buttery it is unlikely to stick). Before you put it into the oven, brush with beaten egg wash (either a whole egg or just an egg yolk) and cut Xs in the top using a sharp chef’s knife or paring knife. The egg wash is very important for color, otherwise the puff pastry won’t look golden. The Xs are important for venting.

what sauce goes with beef wellington

Now, place the entire sheet pan into the oven!

Beef Wellington is traditionally served with a rich and savory sauce such as a red wine reduction, mushroom sauce, or a creamy peppercorn sauce. These sauces complement the flavors of the beef and pastry in the dish. You can choose the sauce based on your personal preference and the flavors you want to enhance.

FAQ

What is Beef Wellington served with?

So, what are the best side dishes for Beef Wellington? You can never go wrong with the classics like mashed potatoes, a zesty arugula salad, and bread.

What makes Beef Wellington so good?

Beef Wellington is a Beautiful Union of Textures and Flavors At the heart of the beef wellington lies the tenderloin, lightly seared on the outside, succulent and juicy on the inside. The beef is then coated with a mixture of pâté and duxelles.

What can you use instead of puff pastry for Beef Wellington?

Yes, you can use phyllo dough as a substitute for puff pastry in a beef Wellington. However, it’s important to note that the texture and flavor of the dish will be different when using phyllo dough. Puff pastry is flakier and more buttery, while phyllo dough is delicate and crispy.

What is the best puff pastry for Beef Wellington?

For best results, use a high-quality all-butter puff pastry, such as Dufour.

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