✔ Updated · expanded to 30 sides grouped by type, with one-line methods, sauces and a menu planner
Beef Wellington is rich, buttery and showstopping, so the best sides add creamy comfort, fresh greens or a glossy sauce without stealing the spotlight. Here are 30 that work.
The best sides for beef Wellington are potato dauphinoise or creamy mashed potatoes, roasted Brussels sprouts, honey glazed carrots, green beans and asparagus with hollandaise. Add a sauce such as peppercorn or red wine sauce, and for a lighter plate, a crisp frisée or arugula salad. A good rule is one potato, one or two vegetables and one sauce.
Potato Sides for Beef Wellington
Potatoes are the classic partner. Creamy ones soak up the juices, while crisp ones contrast with the soft pastry. For a cozier beef dinner, see what to serve with cottage pie.
1. Potato Dauphinoise
Thin potato slices baked slowly in garlicky cream until tender and golden. Make it ahead and reheat while the Wellington rests.
2. Creamy Mashed Potatoes
Silky mash with butter and warm milk is the easiest crowd-pleaser and catches every drop of sauce.
Get the recipe →
3. Garlic and Rosemary Roast Potatoes
Parboil, rough up the edges, then roast in hot oil with garlic and rosemary at 425°F until crisp, about 45 minutes.
4. Duchess Potatoes
Mashed potato enriched with egg yolk, piped into swirls and baked until the ridges turn crisp and golden.
5. Hasselback Potatoes
Thinly scored whole potatoes roasted with butter so the slices fan out, crisp at the edges and soft inside.
Get the recipe →6. Fondant Potatoes
Thick potato cylinders seared in butter, then braised in stock and thyme until creamy inside with a golden crust.
7. Chunky Fries
Steak and fries made posh. Thick-cut fries baked or fried until crisp make a fun, relaxed Wellington night.
Vegetable Sides for Beef Wellington
Green and roasted vegetables cut through the butter in the pastry and add color to the plate. Cooking for vegetarians too? Many of these also suit a nut roast; see what to serve with nut roast.
8. Roasted Brussels Sprouts
Halved sprouts roasted at 425°F with olive oil, salt and pepper until charred, then finished with parmesan or crispy bacon.
9. Asparagus With Hollandaise
Blanched or roasted asparagus spears with a spoonful of warm, lemony hollandaise. Elegant and quick.
10. Honey Balsamic Glazed Carrots
Carrots roasted with honey and balsamic vinegar until sticky and caramelized at the edges.
11. Green Beans Almondine
Blanched green beans tossed in brown butter with toasted sliced almonds and a squeeze of lemon.
12. Southern-Style Green Beans
Slow-simmered green beans with bacon and onion for a homey, smoky contrast to the buttery pastry.
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13. Garlic Mushrooms
Mushrooms sautéed in butter and garlic with thyme echo the mushroom duxelles inside the Wellington.
14. Creamed Spinach
Rich, velvety creamed spinach is a steakhouse classic that pairs naturally with beef and pastry.
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15. Roasted Root Vegetables
Carrots, parsnips, beets and red onion roasted with olive oil and herbs. They can share the oven with the Wellington.
16. Lemon Garlic Broccolini
Broccolini sautéed or roasted with garlic, chili flakes and lemon zest. Ready in about 10 minutes.
17. Roasted Butternut Squash
Cubed butternut squash roasted with sage and a drizzle of maple syrup until caramelized and tender.
18. Braised Red Cabbage
Red cabbage braised with apple, vinegar and a pinch of spice. Sweet-sour and perfect for a holiday table.
19. Honey Roasted Parsnips
Parsnip wedges roasted until golden, then glazed with honey and thyme for the last 10 minutes.
20. French-Style Peas
Peas simmered with shredded lettuce, shallots and butter, a classic French side that adds fresh green color.
Salads for Beef Wellington
A sharp, peppery salad is the best way to lighten a rich plate.
21. Frisée Salad
Curly frisée with toasted walnuts, blue cheese and a mustardy vinaigrette. Bitter greens balance the rich beef.
22. Arugula, Pear and Parmesan Salad
Peppery arugula, thin pear slices and shaved parmesan with lemon and olive oil. Takes five minutes.
23. Shaved Fennel and Orange Salad
Thinly sliced fennel with orange segments, olives and olive oil. Bright and crunchy next to the pastry.
Breads, Grains and Extras
24. Yorkshire Puddings
Light, airy British puddings that are perfect for soaking up gravy. Bake them while the Wellington rests.
25. Mushroom Risotto
Creamy Arborio rice with mushrooms and parmesan, which matches the earthy duxelles. Best for smaller dinners.
26. Creamy Polenta
Soft polenta finished with butter and parmesan, a gentle, creamy base for sliced beef and sauce.
27. Lobster Tails (Surf and Turf)
Broiled lobster tails with garlic butter turn Wellington into a special-occasion surf and turf.
Get the recipe →Sauces for Beef Wellington
A spoonful of sauce keeps every slice moist. Make it while the Wellington rests for 10 minutes before carving.
28. Peppercorn Sauce
Shallots, crushed peppercorns, brandy and cream reduced into a punchy steakhouse sauce. Make it from scratch in 10 minutes.
29. Au Jus
A light, savory beef jus made with drippings and stock. Thin enough to pour over the slices without softening the pastry.
Get the recipe →30. Red Wine or Madeira Sauce
Shallots and red wine or Madeira reduced with beef stock and finished with cold butter. The classic Wellington sauce.
How to Build a Beef Wellington Menu
- Pick one potato: dauphinoise or mash for a creamy plate, roast potatoes or fondant for crunch.
- Add one or two vegetables, ideally one green (Brussels sprouts, green beans, asparagus) and one sweet (glazed carrots, parsnips, squash).
- Choose one sauce: peppercorn, red wine or au jus.
- Plan the oven: the Wellington usually bakes at 400°F to 425°F, so roast vegetables and potatoes at the same temperature, and make stovetop sides while it rests.
- For a holiday menu, add a salad to start and Yorkshire puddings or a soft dinner roll on the side.
Drinks to Serve With Beef Wellington
For adults of legal drinking age, a full-bodied red wine is the classic pairing: Cabernet Sauvignon, a Bordeaux blend, Pinot Noir for a lighter match, or an oaked Chardonnay for white wine drinkers.
For an alcohol-free option, serve a pomegranate or cranberry spritzer (juice topped with sparkling water and a squeeze of lime), or sparkling grape juice.
More Beef Wellington Ideas
Beef Wellington Without Mushrooms
A mushroom-free Wellington for picky eaters, with a savory spinach and prosciutto layer under the puff pastry.
Get the recipe →
What to Serve With Steak
More sides and sauces for steak night, from loaded baked potatoes to creamed corn and wedge salads.
Get the recipe →
Potato Side Dishes
Our full list of potato sides, from crispy smashed potatoes to creamy gratins, for any roast dinner.
Get the recipe →Frequently Asked Questions
What vegetables go with beef Wellington?
Roasted Brussels sprouts, green beans, asparagus, glazed carrots, broccolini and roasted root vegetables all go well with beef Wellington. Choose one green vegetable for freshness and one sweeter roasted vegetable, such as carrots or parsnips, to balance the rich pastry and beef.
What potatoes go best with beef Wellington?
Potato dauphinoise and creamy mashed potatoes are the top choices because they soak up sauce and contrast with the crisp pastry. Roast potatoes, duchess potatoes, fondant potatoes and Hasselback potatoes also work well, especially for a holiday or dinner party menu.
What sauce do you serve with beef Wellington?
A red wine or Madeira sauce is the classic choice. Peppercorn sauce adds a punchy steakhouse flavor, and a light au jus keeps slices moist without making the pastry soggy. Serve sauce on the side or spoon it next to the slice rather than over the crust.
How many sides should I serve with beef Wellington?
Two or three sides are plenty: one potato dish, one or two vegetables and a sauce. Beef Wellington is rich and filling, so too many heavy sides overload the plate. Add a simple green salad if you want something light.
Can I make beef Wellington sides ahead?
Yes. Potato dauphinoise, braised red cabbage, mashed potatoes and most sauces can be made a day ahead and reheated to 165°F. Prep vegetables in advance and roast them while the Wellington bakes, then finish quick sides like green beans while it rests.
