What to Serve with Beef Wellington

What to Serve with Beef Wellington

What to Serve with Beef Wellington. Beef Wellington is an extraordinary delicacy. Layers of delicate beef tenderloin with paté, duxelles (mushroom paste flavored with shallots, butter, and sherry), and flaky golden puff pastry.

This dish is the pinnacle of comfort cuisine. And it is certain to be the focal point of your holiday dinner table!

The BEST Side Dishes for Beef Wellington

1. Duchess Potatoes with Cheese

You can only have a dinner party by serving the elegant Duchess Potatoes. These sophisticated baked, mashed potatoes are unlike anything else you’ve ever had; they’re rich, creamy, and cheesy, with just a little crisp.


  • Peeled Yukon gold potatoes weighing two and a half pounds
  • Butter, six table spoons’ divided.
  • 1/4 cup heavy cream
  • Cabot Vermont Sharp Cheese, Shredded (1 Cup) Cheddar Cheese
  • Fresh parsley, minced (optional) for garnish
  • Optimal seasoning of salt and freshly ground black pepper


  • In a large pot, cube potatoes are 1 inch. Cover potatoes with water and 2 tsp. Salt. Bring to a boil, then make less heat and simmer uncovered for 15-20 minutes until potatoes break apart when forked. Drain well.
  • Preheat oven to 425. Put the paper on a baking sheet.
  • Mix drained potatoes, cream, and 4 TBSP butter in a large bowl. Pulverize with a potato masher or ricer until lump-free.
  • Cheese and combine well. Add salt and pepper to taste.
  • Cool gradually, then add egg yolks.
  • Heavy cream is needed if the mixture is too thick.
  • Put mashed potatoes in a big star-tip pastry bag. Work in batches. Pipe 3-inch potato swirls onto parchment-lined baking sheets.
  • Use the remaining 2 TBSP melt butter to brush lightly.
  • Bake 15-20 minutes till golden. Parsley garnish and serve immediately.

2. Arugula Salad Dressing

Five basic ingredients are needed to make this EASY Arugula Salad Dressing recipe, most of which you probably already have! The slightly sweet dressing pairs well with the spicy rocket.


  • One shallot (minced very small).
  • Two and a half tablespoons of red wine vinegar
  • 1/4 cup of extra-virgin olive oil
  • 1 tsp. honey
  • A dash of freshly ground black pepper and some kosher salt
  • One teaspoon of Dijon mustard
  • Baby arugula, 5 ounces
  • Approximately one-fourth cup of roasted pine nuts
  • Shaved Parmesan, about 1/4 cup (optional).


  • In a small mason jar, combined the shallot, oil, vinegar, mustard, honey, salt, and pepper; shake to emulsify.
  • Add enough vinaigrette to the large dish of rocket to lightly cover the leaves.
  • Add more salt and pepper for seasoning, then sprinkle toasted pine nuts and parmesan cheese over the top.

3. Mashed Cauliflower

Mashed cauliflower is a tast side dish that is keto- and low-carb friendly, including five different flavor options and directions for using the Instant Pot or hob.


  • Water (like chicken stock)
  • One large cauli-head
  • Unsalted butter, three tablespoons
  • Pepper and salt (to taste).



  • Cauliflower should be cut into big florets.
  • Place cauliflower in a steamer basket in a pot with water (or broth) just below the basket. Bring to a boil, then decrease heat to low heat, cover, and steam for 15-20 minutes or until the cauliflower is cooked.
  • Slotted spoon of cauliflower into the food processor. Add butter. Smoothly blend. Use a blender or immersion blender. Liberally salt and pepper to taste.

Instant Pot

  • Remove the cauliflower leaves and cut the stalk. Don’t chop the cauliflower.
  • Add one cup of broth or water to the Instant Pot. Cauliflower should be placed on top of the trivet in the pot.
  • Put the Instant Pot lid on and close the valve.
  • For five minutes, cook at high pressure on MANUAL. A countdown timer will start after the pressure builds for roughly ten minutes.
  • After the allotted cooking time, quickly release the pressure and remove the cover.
  • Put the cauliflower and butter into a food processor. Blend until homogenous. As an alternative, you can use an submersion blender. To taste, generously season with salt and pepper.

4. Green Beans and Almondine

The delicate crispness of toasted almonds is the ideal complement to these garlicky green beans. The resulting side dish is as refined as it is straightforward, i.e., very.


  • Extra-virgin olive oil, two tablespoons
  • 1/4 cup of almond slices
  • Trimmed green beans, 1 pound;
  • Chopped garlic, 3-4 cloves;
  • Kosher salt, one teaspoon


  • A large skillet with one teaspoon of olive oil is heated on medium. Toast the almonds for 2 minutes until golden brown, then move to a dish.
  • Heat the remain olive oil in the same skillet over medium heat. Simmer the green beans for 8–10 minutes, stirring occasionally, until bright green and tender.
  • Add the garlic and cook for another minute, stirring often, until fragrant. Add salt and roasted almonds and mix well.

5. Mashed Potatoes with Sour Cream

These Easy Mashed Potatoes with Sour Cream are the tastiest mashed potatoes ever. They’re light, creamy, buttery, and simple to prepare with a stand mixer – no hand mashing required!


  • Three pounds of Yukon gold potatoes (optional peeling).
  • 2 cups of chicken stock
  • Two teaspoons of kosher salt
  • 1 1/2 a liter of milk
  • Unsalted butter, six tablespoons
  • 1/2 cup plain yogurt
  • Black pepper, half a teaspoon
  • Topping chives


  • Cut the potatoes into 1-inch cubes and add them to a large pot with chicken stock. Add two tablespoons of salt and enough water to cover the potatoes. After boiling, decrease heat and simmer, covered, for 10–12 minutes, or until a fork put into the potatoes easily pierces.
  • While you wait, melt butter in a small saucepan by simmering milk and butter. Stay warm.
  • Drain potatoes in a colander when they soften.
  • Blend the hot potatoes in a bowl for a minute.
  • Slowly add sour cream and milk/butter.
  • Beat faster until the milk is absorbed, about 30 seconds. Mix for another minute, gradually increasing speed.
  • Use the whipping attachment to beat until fluffy, about 1 minute.
  • Serve warm with minced chives and extra butter if desired.

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