Beef wellington is a true showstopper, with tender beef wrapped in savory mushroom duxelles and crisp, golden puff pastry. But the right sauce takes this impressive dish to the next level. The sauce adds moisture, balances flavors and cuts through the richness of the beef and pastry.
As a food blogger and home cook, I’ve experimented with many different sauces for beef wellington over the years. In this comprehensive guide, I’ll share my top 14 sauce recommendations to complement this indulgent entree.
Whether you prefer classic French sauces or creative new flavor combinations, you’re sure to find the perfect sauce pairing for your beef wellington.
1. Béarnaise Sauce
This classic French sauce made with egg yolks, butter, shallots and tarragon is one of the most popular pairings for beef wellington. The richness of the béarnaise balances the pastry-wrapped beef beautifully. To make it slowly whisk egg yolks vinegar, shallots and tarragon into melted butter. The acidity cuts through the rich flavors.
2. Red Wine Reduction
For a sauce with deep, savory flavor, a red wine reduction is ideal. Simmer red wine until reduced by half or more, then whisk in cold butter cubes The concentrated wine notes pair perfectly with beef wellington without overpowering it
3. Mushroom Sauce
With beef wellington, a mushroom sauce is a natural fit. Sauté mushrooms shallots garlic and thyme, then deglaze with wine or broth. Finish with cream or crème fraîche for a creamy sauce that highlights the mushrooms.
4. Horseradish Cream
Horseradish cuts through fats and complements beef wonderfully. Fold grated fresh horseradish into crème fraîche or sour cream, adding lemon juice and Dijon mustard. Serve dolloped over sliced beef wellington for a tangy accent.
5. Chimichurri
For a fresh twist, try an Argentinean chimichurri sauce on your beef wellington. The brightness of parsley, oregano, garlic, olive oil and vinegar cuts rich flavors. Add some heat with red pepper flakes if you like.
6. Green Peppercorn Sauce
With a bracing peppery bite, green peppercorn sauce makes a stellar pairing for beef wellington. Crush green peppercorns and simmer in brandy, beef broth, butter and cream for an elegant sauce.
7. Bordelaise
Bordelaise sauce contains red wine, bone marrow, herbs and shallots for deep savory flavor. Made by reducing red wine and veal or beef stock with marrow, onions, herbs and spices, it’s a luxurious match for beef wellington.
8. Blue Cheese Sauce
The tang of blue cheese balances the richness of beef wellington beautifully. Make a quick sauce by combining crumbled blue cheese, heavy cream and chicken or beef stock. Gently cook until smooth and creamy.
9. Dijon Mustard Sauce
For a simple, flavorful sauce, stir together Dijon mustard, beef or chicken stock, lemon juice, capers and parsley, then mount with cold butter. The mustard cuts through the pastry richness.
10. Au Poivre Sauce
This French restaurant classic peppercorn sauce adds flair to any beef dish. Cook cracked peppercorns in brandy, then add stock and cream. The heat and brandy notes pair beautifully with beef wellington.
11. Hollandaise Sauce
Silky hollandaise is a sensational match with beef wellington. The butter and acidity complement the pastry while the egg yolks echo the puff pastry wrapping.
12. Balsamic Reduction
For an easy sauce, simmer balsamic vinegar until syrupy, then swirl in butter. The sweet yet acidic glaze cuts through the beef wellington’s richness.
13. Cognac Cream Sauce
Flambé pan drippings from beef wellington with cognac or brandy, then add shallots, thyme and cream for an elegant cognac cream sauce in minutes.
14. Champagne Cream Sauce
Like the cognac sauce, flambé the pan drippings with Champagne or sparkling wine instead for a luxe celebratory sauce to crown your beef wellington.
With so many tasty sauce options, from classic French sauces to trendy new flares, the possibilities for beef wellington are endless. Experiment with different sauce ingredients and preparations to find your favorite pairings. Just remember – the sauce should complement, not overwhelm the dish. Let the glorious flavors of the puff pastry, duxelles and filet mignon shine through.
How to Make Fillet of Beef Wellington with Red Wine Sauce – Gordon Ramsay
FAQ
What do you serve beef Wellington with?
How do you make beef Wellington not soggy?
Can beef wellington be made ahead of time?
What wine to serve with beef wellington?
What sauce goes with Beef Wellington?
This classic French sauce is made by grinding black and white peppercorns into a paste, mixing them with beef stock and heavy cream, then reducing the mixture at high heat until it thickens. Au poivre sauce is a savory and peppery complement to beef wellington. 7. Périgueux This is a classic sauce for steak and other beef dishes.
What is the healthier substitute of worcestershire sauce?
The healthier substitutes of Worcestershire sauce are: 1. Soy sauce: Soy sauce doesn’t have quite the same tartness or spice as the original. This substitute works for all recipes and has similar consistency and dissolves well. 2. Tamarind paste+ soy sauce+ white vinegar: This combination of ingredients are close to Worcestershire sauce. 3. Fish sauce: Fish sauce is a bit of a funky condiment that is made from fermented anchovies. 4. A1 steak sauce: It is a little thicker than Worcestershire sauce but will taste very similar. It is made with ingredients like tomato paste, raisin paste, vinegar, corn syrup, garlic, onions and other flavorings.
What goes with Beef Wellington?
While this Beef Wellington recipe produces a tender and flavorful dish on its own, there is also a Red Wine Sauce made from the pan drippings to go with it. Beef and potatoes is a classic pairing, so serve your Beef Wellington with Oven Roasted Red Potatoes, or Easy Mashed Potatoes alongside the Red Wine Sauce.
Can you eat Beef Wellington with red wine sauce?
Serve the Beef Wellington with the red wine sauce on the side. Let me tell you, the result is nothing short of glorious. If we eat first with our eyes, then your baby blues are in for a feast. The Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef.