What Sauce to Serve with Beef Wellington : 10 Delicious Sides To Make

There are endless sauce options for beef wellington, but not all of them are created equal. In fact, some sauce combinations just don’t work well together.

To figure out the best sauce for beef wellington, you need to take into account the other flavors in the dish. What kind of meat are you using? What vegetables will be accompanying the beef?

Look:

I’m not saying that you need to be a sauce connoisseur to make a good sauce for beef wellington. But it doesn’t hurt to have some sauce savvy when you’re trying to figure out the perfect flavor combination.

Lucky for you, I’ve put together a list of my favorite sauces for beef wellington that will help you take your dish to the next level.

Best Sauces for Beef Wellington

1. Horseradish Cream Sauce
2. Chimichurri
3. Roquefort Sauce
4. Cognac Cream Sauce
5. Béarnaise Sauce
6. Red Wine Reduction
7. Au Poivre
8. Hollandaise
9. Cafe de Paris Butter
10. Mushroom Sauce

Horseradish Cream Sauce

First on our list is horseradish cream sauce. The perfect sauce for those who enjoy a little bit of heat! Plus, the horseradish pairs perfectly with the beef and gives it a nice kick. This sauce is incredibly easy to make and only requires a few ingredients that you likely already have in your pantry.

Here’s how…

To make horseradish cream sauce, simply combine heavy cream, prepared horseradish, white vinegar, sugar, and salt in a small saucepan over medium heat. Cook the sauce until it thickens and then remove from heat. Pour the sauce into a serving dish and enjoy!

Chimichurri

Next up is chimichurri sauce, if you’re looking for a flavorful, yet simple sauce, chimichurri is the way to go. This Argentinean sauce is made with parsley, oregano, garlic, red wine vinegar, and olive oil. It’s the perfect sauce for beef wellington because it adds a ton of flavor without overwhelming the dish.

I remember the first time my aunt made chimichurri sauce. She was so excited to share her Argentinian heritage with us and let us all try it. It was such a unique sauce and I loved the flavor of the parsley, oregano, and garlic combined.

Even now, chimichurri sauce is one of my favorite sauces to put on beef wellington.

In addition, preparation is quick and easy. Just combine all of the ingredients in a blender or food processor and blend until smooth. Once it’s done, transfer the sauce to a serving dish and enjoy alongside your beef wellington!

Roquefort Sauce

Following the vibrant chimichurri, is Roquefort sauce. And, this sauce is for cheese lovers out there!

Roquefort sauce is a French sauce made with Roquefort cheese, heavy cream, and white wine. It’s the perfect sauce for those who want a creamy, yet slightly tangy sauce. Subsequently, this is my husband’s favorite sauce for beef wellington. He loves the creamy texture and mildly tangy flavor.

So to make Roquefort sauce, simply combine Roquefort cheese, heavy cream, white wine, and salt in a saucepan over medium heat. Cook the sauce until it thickens and then remove from heat.

Bang! You’ve been hit with a sauce so good, it’ll make you see stars.

Just pour the sauce into a serving dish your beef wellington is now all set for saucing.

Cognac Cream Sauce

For those who want a sauce with a bit more of a “bite,” Cognac cream sauce is the way to go. It’s both elegant and delicious, plus it has a rich flavor that pairs perfectly with the beef.

Likewise, this luxurious saucet is the perfect sauce for a special occasion because it adds a touch of elegance to the dish.

But don’t let the “fancy sauce” title fool you, it’s actually quite easy to make!

Here’s how…

Start by sautéing shallots in butter until they’re softened and then add garlic. Once the garlic is fragrant, add Cognac and cook until it’s reduced by half. Next, add beef broth and heavy cream and cook until the sauce has thickened. Finally, season with salt and pepper to taste.

And that’s it! In just a few short minutes, you’ve made a sauce that is sure to impress your guests.

Béarnaise Sauce

Moving on to another sauce hailing from France, we have Béarnaise sauce. This sauce is made with clarified butter, egg yolks, white vinegar, shallots, and tarragon. It’s the perfect sauce for those who want a creamy sauce with a slightly acidic flavor.

These attributes are sure to complement the beef without dominating it.

In fact, Béarnaise sauce is one of my personal favorite sauces because I love the flavor of tarragon. It’s a very unique herb and it adds a lot of flavor to the sauce.

And, like many of the other sauces on this list, Béarnaise sauce is quite easy to make. First, melt clarified butter in a saucepan over low heat. Once melted, add egg yolks and whisk until combined. Then, add white vinegar, shallots, and tarragon and cook until the sauce has thickened.

Finally, season with salt and pepper to your liking. Then, presto it’s ready to be paired with your beef wellington!

Red Wine Reduction

Next up, we have a sauce that is a little bit boozy, yet very satisfying. I’m talking about Red Wine Reduction sauce!

This sauce is perfect for those who want to add a bit of depth and richness to their dish. The best part about this sauce is that it can be made with any type of red wine. So, if you have a favorite red wine, feel free to use it.

But hang on a minute!

You must note that the key to this sauce is to use good-quality red wine. I like to use a Cabernet Sauvignon or Merlot because they have bold flavors that can stand up to the beef.

Now, let’s get down to business and learn how to make this sauce. First, add red wine to a saucepan over medium heat and cook until it’s reduced by half. Then, add beef broth, butter, and seasonings and cook until the sauce has thickened.

Finally, adjust the taste to suit yourself with salt and pepper.

Au Poivre

Following the trend of amazing sauces to pair with beef wellington, we have a sauce that is both flavorful and slightly spicy. This sauce is known as Au Poivre sauce and it’s made with black peppercorns, Cognac or brandy, shallots, beef broth, heavy cream, and butter.

As you can see, this sauce has quite a few ingredients. But don’t let that scare you, it’s actually quite easy to make.

First, start by crushing the black peppercorns. You can do this with a mortar and pestle or even put them in a ziplock bag and crush them with a rolling pin. Once they’re crushed, add them to a saucepan along with Cognac or brandy, shallots, beef broth, heavy cream, and butter.

Then, cook over medium heat until the sauce has thickened. Season with salt and pepper to taste and you’re done!

Hollandaise sauce

Here we have yet another of my favs, Hollandaise sauce. This sauce is made with clarified butter, egg yolks, lemon juice, and cayenne pepper. It’s a rich and creamy sauce that is perfect for those who want to add a bit of zing to their dish.

The acidity from the lemon juice really helps to brighten up the flavors and the cayenne pepper gives it a nice little kick that takes your beef wellington to a new dimension.

Now, let’s learn how to make this sauce. First, melt clarified butter in a saucepan over low heat. Then, add egg yolks and whisk until combined. Next, add lemon juice and cayenne pepper and cook until the sauce has thickened.

And voila! You now have a delicious sauce to pair with your beef wellington.

Cafe de Paris Butter

Let’s continue our list with a sauce that is truly out of this world, Cafe de Paris Butter. This sauce is made with clarified butter, shallots, English mustard, parsley, thyme, garlic, Worcester sauce, and white wine.

As you can see, it’s packed full of flavor.

Plus the great thing about this sauce is that it can be made ahead of time and stored in the fridge for up to two weeks. So, if you’re looking for a sauce that you can make in advance, this is the one for you.

Now, let’s learn how to make it.

First, add shallots and white wine in a saucepan over low heat and allow to reduce. Then mix in herbs and garlic. Afterward, combine all ingredients with melted clarified butter and whisk until foamy. Store in the fridge until ready to use. I like to store mine in an air-tight container so that it doesn’t dry out.

Mushroom Sauce

Lastly, we have a sauce that is perfect for those who are looking for a bit of earthiness. This sauce is made with mushrooms, shallots, garlic, white wine, beef broth, and heavy cream.

It’s a simple sauce that has a deep and rich flavor that really compliments the beef wellington. Plus, preparation is a no brainer.

First, start by sautéing mushrooms, shallots, and garlic in a saucepan over medium heat. Then, add white wine and beef broth and cook until the sauce has thickened. Season with salt and pepper to taste and you’re done!

FAQ

What is the difference between rare, medium rare, and medium?

• Rare: The beef will be red in the center and slightly pink around the edges.
• Medium Rare: The beef will be pink in the center with a slight hint of red.
• Medium: The beef will be slightly pink in the center with no hint of red.

Why did my Beef Wellington fall apart?

There are a few reasons why this could happen.

• The beef was overcooked and dry.
• The sauce was too thin and caused the pastry to become soggy.
• It was sliced either too thin or too thick

How do I make a sauce for my beef wellington?

There are many different sauces that you can make for your beef wellington. Some of our favorites include wine sauce, au poivre sauce, hollandaise sauce, Cafe de Paris Butter, and mushroom sauce.

How do I store my beef wellington?

You can store your beef wellington in the fridge for up to two days. When storing, make sure to wrap it tightly in plastic wrap or aluminum foil so that it doesn’t dry out.

Can I freeze my beef wellington?

Yes, you can freeze your beef wellington. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. Beef wellington will last in the freezer for up to three months.

What is the best way to reheat my beef wellington?

The best way to reheat your beef wellington is in a 350 degree F oven. Place the beef wellington on a baking sheet and reheat until it is heated through. This will usually take about 20 to 30 minutes.

Conclusion

These are just a few of my favorite sauces for beef wellington. I hope you found this article helpful and that you’re able to find a sauce that you love.

Needless to say you can’t go wrong with any of these sauce choices. So, pick your favorite and don’t be shy in the kitchen!

I trust your family and friends will love whichever sauce you choose. Let me know how it goes! As always, have fun!