Are you looking to cook up some Beef Wellington? Wondering what sauce you can, and should serve alongside it? Well, here are some options that will complement this hearty dish perfectly!
So what sauces go with Beef Wellington? Beef Wellington is traditionally paired with a red wine sauce. This may, or may not, contain mushrooms. You can also pair Beef Wellington with a creamy green peppercorn sauce or a Madeira sauce. All of these sauces will bring out the flavors of the Beef Wellington perfectly.
Now, let’s deep dive into these different and recommended sauces and how to make them!
Best Sauces For Beef Wellington
- Red wine sauce – is the most common pairing for Beef Wellington.
- Mushroom sauce – this is another red wine sauce, but with mushrooms–also a classic!
- Brown butter sauce – keep it simple with this brown butter sauce, which also contains garlic.
- Green peppercorn sauce – this is a creamier option, but it also contains booze–brandy to be more precise!
- Madeira sauce – another wine sauce, but using Madeira instead of regular red wine.
Beef Wellington With Red Wine Sauce
Red wine sauce is the classic pairing for Beef Wellington, and when you taste it, you’ll know why!
- 1 Tbsp olive oil
- 1 large shallot, minced
- 1 ½ Cups dry red wine
- ½ cup beef stock or broth
- 4 Tbsp unsalted butter, cold
- Salt and pepper
Step One: Mince the shallot.
Step Two: Heat the oil in a medium-size sauté pan over medium heat, then add the shallot.
Step Three: Cook the shallot until translucent and golden–about five minutes.
Step Four: Add the red wine and increase the heat to medium-high.
Step Five: Keep cooking till the wine has been reduced to ⅔.
Step Six: Pour in the stock and cook for another five minutes.
Step Seven: Remove from heat and strain the sauce using a fine mesh strainer or cheesecloth. Discard the solids.
Step Eight: Return the sauce to the pan and cook over medium heat. Swirl in the button one piece at a time, and let it fully dissolve.
Step Nine: Season the sauce with salt and pepper. When ready it should be glossy and slightly thickened.
Cut and plate the Beef Wellington and add a couple of spoonfuls of sauce on each plate, or serve the sauce on the side so people can choose how much sauce they want!
Beef Wellington With Mushroom Sauce
This sauce also contains red wine, but more importantly: mushrooms. Lots of mushrooms!
- 2 Tbsp olive oil
- ¼ Cup red wine
- ¼ Cup diced shallots, ¼-inch dice
- 1 Tbsp all-purpose flour
- 1 ½ cups beef stock, divided
- 4 Ounces brown mushrooms, ¼-inch thick slices
- Salt, to taste
- Black pepper, to taste
Step One: Chop the shallots and clean and slice the mushrooms.
Step Two: Add the shallots and cook while stirring until the wine has been reduced by half. The alcohol smell should also have gone away. This takes one to two minutes normally.
Step Three: Add the flour while whisking–keep whisking for about a minute.
Step Four: Whisk in the beef stock using about ¼ a cup at a time until you’ve added one full cup.
Step Five: Simmer the sauce while stirring occasionally until it’s reached a spoonable consistency–about two minutes.
Step Six: Add the mushrooms and simmer until tender–about five minutes. Should the sauce become too thick at any one time, whisk in some more beef stock?
Step Seven: Remove from heat and season to taste. Can be kept on very low heat until ready to serve granted you don’t take too long…
Beef Wellington With Green Peppercorn Sauce
Unlike the other two sauces listed up till this point, this sauce is made with a base of cream instead of red wine. So if you’re looking for an indulgent sauce option for your Beef Wellington, this might just be it!
- 2 Tbsp olive oil
- 2 Shallots, sliced
- 2 Cloves garlic, peeled and smashed
- 3 Sprigs fresh thyme, leaves only
- 1 Cup brandy
- 1 Box beef stock
- 2 Cups cream
- 2 Tbsp grainy mustard
- ½ Cup green peppercorns in brine, drained, brine reserved
Step One: Peel and smash the garlic cloves. Slice the shallots.
Step Two: Add the olive oil to a pan and heat over medium-high heat.
Step Three: As the oil gets hot, add the shallots, garlic, and thyme. Sauté for 1-2 minutes or until the garlic is fragrant.
Step Four: Remove the pan from the heat, add the brandy, and flambé (i.e. light the brandy on fire using a long lighter or long kitchen match, ensuring the pan is away from you so that the flame doesn’t lick you). After the flame dies down, return the pan to the heat.
Step Five: Add the stock and let simmer until it reduces to about half.
Step Six: Using a mesh strainer, strain out the solids, then return the sauce to the pan and whisk/stir in the cream and mustard.
Step Seven: Let the sauce simmer, stirring occasionally, until it is reduced by half.
Step Eight: Remove the pan from the heat and add the green peppercorns. Season with salt if the broth used was unsalted.
Beef Wellington With Madeira Sauce
We’re back to the wine, but this time it’s Madeira wine, not (plain) red wine!
- 2 Cans (10-1/2 ounces each) condensed beef consomme, undiluted
- 2 Tbsp tomato paste
- ½ Tbsp beef bouillon granules
- 2 Tbsp butter, softened
- 2 Tbsp all-purpose flour
- ½ cup Madeira wine
Step One: Use a large saucepan to combine the consomme, tomato paste and bouillon granules. Bring to a boil.
Step Two: Reduce the heat and let simmer, uncovered, for 20 minutes–it should be reduced to two cups.
Step Three: As the sauce simmers, combine the butter and flour until smooth.
Step Four: Add the butter and flour combo one teaspoon at a time, then bring the sauce to a boil and let boil for two minutes or until thickened–stirring continuously or until reduced to two cups.
Step Five: Remove the sauce from the heat and stir in the wine.
If I could recommend only one, then I’d absolutely suggest a red wine sauce. That’s what you’ll see Beef Wellington paired with time and time again, at least.
But, it doesn’t have to be that sauce.
In fact, it might be a good time to mix it up!
Mushroom sauce is another absolute winning combination.
So, consider each option, see what ingredients you have to hand and perhaps give one or two of them a go.
You could even make a couple and serve them on the side – giving an option if you feel inclined.
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Hello. I’m Jeremy – an experienced saucier who has worked in some of the top kitchens over the last few decades. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my knowledge and expertise; from ingredients and recipes to storage all the way through to recommendations for every sauce imaginable.