What to serve with Beef Wellington In planning, you have to bear in mind that your oven is already in use, and its temperature will be governed by your centre-piece, the Beef Wellington. This classic dish dates back to the 1800’s but still feels current and special. Strain and discard the shallots. And glad you enjoyed the sauce too. I’ll try that next time. It’s made while the steaks are cooking. Meanwhile, place all of the reserved juices in a small saucepan over high heat. Enjoy! For the Wellingtons: 2 Beef Filet Mignon Steaks. Spread half of the mushroom mixture over the prosciutto. 3/4 lb to 1 lb mixed exotic mushrooms such as Shiitakes, Trumpet Royale, Maitake, Oyster, Forest Naimeko (or more common ones like white, crimini or portobello) A creamy sauce with a tangy mustard taste, beef stroganoff is a tasty and easy way to make a meal out of your leftover beef. Roll the puff pastry out using the tenderloin as your guide for size. Please see my affiliate disclosure for more information. Sweet, savory, healthy, decadent…food, like life, is all about balance. It’s in between an au jus and gravy but you can easily thin it out if you prefer more of an au jus finish. Wrap the tenderloin very tightly and chill before baking. What to Serve with Beef Wellington: Slow Cooker Mashed Potatoes. Add the rest of the beef consumme, the thyme, bay leaf and black pepper. Add the stock and continue to cook for another five minutes. As mentioned in the tips, be sure to cook all of the water out of your mushrooms – the should be VERY dry. Beef Wellington is an old school recipe from England, however is having a bit of a resurgence the past decade thanks to Gordon Ramsey and Hell’s Kitchen. Serve the sauce on the side. Note: The following amounts serve 2 people. Use a slotted spoon to transfer the mushrooms to … Lightly brush the pastry edges with egg wash. Gently lift the pastry edge closest to you and stretch over the entire filet. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at Bake for approximately 35 minutes at 425°F until the pastry is golden brown and cooked. Yes No No Preference. Move the metal shelf inside the oven to the upper middle potion and pre-heat to 400 degrees F. Line a baking sheet pan with parchment paper and place the unwrapped filets seam-side down on the sheet. As mentioned in the tips and previous comments: be sure to cook all of the water out of your mushrooms – the should be VERY dry. Gently transfer 4 slices of prosciutto to the middle of the plastic wrap. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Utilizing Gordon Ramsey’s recipe as a base, I simplified it and created a simple red wine pan reduction sauce to serve alongside your Individual Beef Wellington. Place the seared beef tenderloin on top of the mushrooms. Unwrap the beef tenderloin and discard the plastic wrap. Serve salmon skin down, accompanied by green veggies for colour and spuds if you are hungry. Defrost the puff pastry according to the package directions. Another is that is was first created for a civic reception in Wellington, New Zealand. You will not be able to get enough of these amazing, meat-filled hand pies. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. 2. Allow to rest for at least 15 minutes before slicing. 0 0. You want the prosciutto to be as tightly wrapped around the filet as possible. (See “over salting the sauce” notes below). Beef tenderloin can be served warm or at room temperature. There’s no short cut other than prepping and assembling the beef days before cooking. Sure you can use just one kind, but an array is best. Add mushrooms to a food processor and “pulse” until you’re left with Panko sized mushrooms bits. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down. The flavors marry perfectly and the contrast in textures is divine. Beef Wellington . Turn and fry for another two minutes. Here are a few items to help make this recipe; Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless Sterlingcraft Oblong Serving Tray Zwilling J.A. Instead I make mushroom duxelles, a mixture of minced mushrooms, shallots, and herbs (plus a little garlic) and slather it all around the seared tenderloin. Hope that helps. If it’s been left out too long it’s too warm to use. Tomato Sauce Unilever UK. Also be sure to have plenty of paper towels or a kitchen towel around as you slice it to absorb the juices and be sure to let the wellington rest before slicing. Anonymous. Beef Wellington is the dish we used to most associate with uber-fancy, fine dining and luxury. Poultry Dishes Everything from butter … Serve the beef wellingtons sliced, with the sauce as an accompaniment. This recipe admittedly strays pretty far from the Wellington formula but will be a huge hit with fans of Mediterranean flavors: lamb loins in place of the beef, a bread stuffing flecked with pistachios, currants, and orange zest in place of the duxelles, and grape leaves in place of the pastry. Yep. Cook … Beat the egg with a little water and moisten the edges of the pastry. Depending on how you are preparing your wellington - I would serve a mushroom gravy/sauce although some wellingtons have a mushroom paste layered over the pate. Meanwhile, reheat the sauce. Season with salt and pepper. Red Wine Sauce made with Brown Chicken stock. Insert a meat thermometer in the side of the wellington to confirm your desired temperature has been acheived. To serve, cut the Beef Wellington into thick slices. Now, inexpensive this is not. Tear off a large piece of plastic wrap and place on top of a large cutting board. Excess puff pastry = thick and doughy vs light, airy and crisp. Your email address will not be published. Quickly sear the edges so all sides are browned. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life. Cook for about 5 mins over medium heat until soft and golden. It’s alllll about the cooking the moisture out! Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps. Be sure to cook all of the water out of your mushrooms – the should be VERY dry. Put a few paper towels underneath to absorb the drippings as you slice. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Holiday Recipes, Main Dish Recipes, Recipe beef, Hanukkah, holiday, mushrooms, puff pastry, red wine, sauce, wellington, tenderloin, duxelles, chrismtas, beef wellington. * Percent Daily Values are based on a 2000 calorie diet. Remove to a plate to cool. Roasted Mushrooms in Garlic Butter Sauce. Red Wine Sauce made with Brown Chicken stock. Ingredients you need: Crème fraîche ; Mustard; White wine ; Rice or noodles (to serve) Recipes to try: Beef Stroganoff It was really good. Puff Pastry should be thawed, but cold. Repeat with the second filet. Roll out one sheet of thawed puff pastry to make sure it will fully encase the tenderloin. Smear the rest of the mushroom mixture over the tenderloin. But if we’re going full tenderloin, then let’s go full tenderloin. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug! For the Wellingtons: 2 Beef Filet Mignon Steaks. Season well, add the herbs, and continue to cook. Wrap tightly in the plastic wrap and chill in the refrigerator for at least an hour. The combination of crunchy sauteed or steamed asparagus topped with rich and creamy hollandaise is all you need to complement your phenomenal entree. The most popular story is that it is named for the first Duke of Wellington, Arthur Wellesley. Many don’t prefer sauces while preparing Beef Wellington; however, you might just like it. Wellington is usually served with a Madeira wine sauce, I don't know how involve you want to be making it from scratch, but a simple way is to brown some minced shallots in a sauce pan add a cup of Madeira wine bring to a boil and add a cup of pre made demi glaze, knorr company makes the demi in a packaged mix available at the grocery store. It should be brown on all sides. Refrigerate until ready to use. Season the beef tenderloin with kosher salt and pepper. While the Beef Wellington itself is clearly the star of the show, this red wine sauce deserves a star of its own. Rest for 10 minutes before carving. I added liver pate to the mushroom mixture for a richer flavor and it was fantastic! It's served with a bright mint sauce. Another reader commented on baking the wellington on a rack. Slice the Wellington into thick pieces and serve with the red wine sauce. Make sure the beef tenderloin is trimmed and tied before searing so it maintains its shape. I think decadent potatoes - your aligot, or mashed or dauphinois or "melting" - and a crisp simple green vegetable. Stir in the -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine In a small sauce pan, reduce the red wine until almost dry. Try making shallots and red wine sauce, peppercorn sauce, Madeira sauce with wild mushroom, or simply, make your favorite gravy to drench your dish in. Im going to be serving beef wellington with seasonal baby vegetables and sauteed new potatoes with thyme and garlic. Chicken Breasts with Creamy Spinach Sauce. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour. 3. https://www.greatbritishchefs.com/recipes/beef-wellington-recipe 26,304 suggested recipes. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Skip. Preheat oven to 400°F. Bon appétit! Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. Use a paper towel to pat dry the steaks. You should no longer smell the wine at the point. My friend recommended cooking on a wire rack in a pan to keep from getting soggy on the bottom. A terrific suggestion! Hope that helps! Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. And you’re so right, the perfect make ahead meal to impress. Strain the sauce using a fine mesh strainer and discard the solids. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Do not skip tasting the red wine reduction sauce before salting. Line a sheet tray with parchment and rub with some butter and top with Wellington. Cut off any extra puff pastry before you seal the seam. Beef Wellington Cooking meat with pastry is one of those things that looks intimidating, like there is some secret to it, but it is actually easy enough. Required fields are marked *. A traditional Beef Wellington recipe is an English dish utilizing the tender chateaubriand cut of beef. Add the oil to a large skillet and set over medium high heat. First soak the dried porcini in 400ml of kettle-hot water and set aside. Serve the Beef Wellington with the red wine sauce on the side. Swoooning over that liver pate!!! Transfer the seared steaks to a plate. Can also use it on Ham or whatever! Rest for 10 minutes before carving. Allow your guests to choose their slice (the ends with be more well done than the center) and marvel at your skills. Whether you’re gathering friends and family for Hanukkah, Christmas, or New Year’s Eve, Beef Wellington with red wine sauce makes an impressive and elegant presentation. Add the minced mushroom, shallots and garlic to the pan. Taste prior to serving and add salt as needed. Cook the mushroom mixture until the moisture has. Is there anything I can do to prevent it. With a bit of pre-planning and focus, these two special occasion beef recipes will soon be in your foodie wheelhouse. Buttery Herbed Smashed Potatoes. I’ve also heard of some people blind-baking a piece of puff and putting that underneath the wellington as it bakes, but I’ve never found it necessary to do so. Sear the tied beef tenderloin in oil and butter. Gently spread half of the mushroom duxelle over the prosciutto, leaving a 1/2” border along each side. If your beef tenderloin is large, use an additional sheet of puff pastry. This site uses Akismet to reduce spam. You don’t want to bake a perfect Beef Wellington only to find the sauce over-salted. Do not overmix - you don’t want to liquify. Deglaze with red wine and cook until reduced by two thirds. 1 beef tenderloin roast (4 to 5 pounds) MADEIRA SAUCE: 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted; 2 tablespoons tomato paste; 1/2 teaspoon beef bouillon granules; 2 tablespoons butter, softened; 2 tablespoons all-purpose flour; 1/2 cup Madeira wine; FILLING: 2 cups chopped fresh mushrooms; 4 shallots, chopped; 1/4 pound sliced deli ham, chopped Highly recommend this recipe if you want to impress! Brush the edges with egg wash. Wrap tightly with the puff pastry, being sure the edges are sealed. I'm making Beef Wellington for New Year's eve and am looking for a recipe for a simple and tasty sauce to serve with it, maybe some kind of red wine reduction. Make sure your pan is smoking hot when searing the filet mignon. Also be sure to wrap it very tightly and chill before baking. Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. This Individual Beef Wellington recipe is right up there with our Garlic Herb Prime Rib Recipe and Smoked Prime Rib. Pour the food processor mixture into the pan and cook for 8 to 10 minutes, stirring … Followed by the rich pâté and duxelles; a paste of sauteed mushrooms, onions, shallots, garlic, and herbs. I use three when making this dish. Better known as “Beef Wellington”, roast beef is combined with mushrooms and Swiss cheese then baked in a puff pastry crust. Beef Wellington is real treat and deserves an equally indulgent wine to set it off. Repeat with the second filet. Think Baby Bellas, White Button, Cremini, etc. Set aside. Just double everything to serve 4, except for the garlic cloves, just add one more. Swirl in the butter one pat at a time until each piece is fully dissolved. Glaze all over with more egg yolk and, using the back of a knife, mark the Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life. This search takes into account your taste preferences. Learn how your comment data is processed. Arrange beef wellington, seam side down, in a non-stick baking pan. Again - stretch the dough if need be to ensure the sides are fully enclosed. Restrain Yo! Serve with Green Peppercorn Sauce (see recipe below) and a side of vegetables, such as roast potatoes, roasted tomatoes, steamed beans, or even a salad. Note: The following amounts serve 2 people. Make 3 more beef wellingtons in the same manner. Also don’t skip wrapping the tenderloin very tightly and chilling before baking. Add the red wine and stir until the wine is reduced by about half. Beef Wellington is a classic dish, so it makes sense to serve it with an equally classic side. The author suggests green beans and potatoes to go along with the beef Wellington, so that’s what I served it with. 2019 Holiday Gift Guide – Stocking Stuffers for Foodies. Nothing says special occasion quite like a beef wellington and the combination of Parma ham, porcini paste and garlic spinach in ours makes for a taste sensation that’s well worth the effort. Let simmer on low until ready to serve. Another reader commented on baking the wellington on a rack, but I haven’t tried that yet. What to serve with Beef Wellington In planning, you have to bear in mind that your oven is already in use, and its temperature will be governed by your centre-piece, the Beef Wellington. In a time when it’s easy to get caught up in the latest food craze or trend instead of more traditional fare, trust me, your guests will oooo and aaaah if you present them with this beef tenderloin all wrapped up in a buttery crust. Set a filet in the center of the prosciutto/mushroom layer. Then pour yourself a glass of red (grab that bottle you’ve been saving), unfold your napkin and dig in. Our version includes a delicious red wine pan sauce to round out the dish. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington Serve the beef wellingtons sliced, with the sauce as an accompaniment. So glad you enjoyed!! This 10 minute rest will help the steaks retain their juices when slicing. For the Duxelles: Add the mushrooms, onion, garlic, and thyme leaves to a food processor and pulse until finely chopped. Sauce should be slightly thickened and glossy. If needed, gently stretch out the dough to cover. Make sure to give it a rating below! But that doesn’t cut down on overall time. Add the beef stock and simmer until the sauce has reduced about halfway. As for veggies/sides - potato (mushroom gravy/sauce would be nice on mash potatoes) and asparagus or maybe steamed spinach for your veggie. Gently roll the prosciutto around the filet using the plastic wrap to help wrap as tightly as possible (view video for visual). Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking. It is deceptively easy however – even though it doesn’t look like it on TV. https://www.allrecipes.com/article/how-to-make-beef-wellington Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. Recommendation: Transfer the covered dough to the refrigerator the night before baking. Beef Au Jus: … Would you like any fruit in the recipe? Fish out the thyme sprig and bay leaf. Beef Wellington . Cook's Illustrated has one with their Beef Wellington recipe which is more complicated than I want to prepare given all of the other dishes I am cooking that night. To Serve. It won’t puff up and brown properly. I hope you’re feeling fancy, because Beef Wellington is a dish meant for celebrating. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington Serve the Beef Wellington with the red wine sauce on the side. There is nothing wrong in buying a sauce or using gravy mix. Serve with roasted potatoes and the port sauce. DO NOT add the salt until the end after you’ve tasted the reduced sauce. Bake in a 450° oven for about 15 minutes, until the pastry is brown. Beef wellington is a gourmet meal for any special occasion. Unwrap the first fillet and place about 1/3 way down the top edge, centered from left to right (view video for visual). Nothing better fits the bill than a simple asparagus with hollandaise sauce. Traditionally, Beef Wellington is served with a sauce, which can be Bearnaise, Chateaubriand, Colbert, Madeira or Perigourdine sauce. From a silky smooth creme brûlée to a bacon wrapped meatloaf to an extra creamy mac and cheese, there’s plenty of room at the table for the tried and true as well as they trendy and new. Add salt and pepper to taste. Add the shallots and cook for 30 seconds. You can prepare and assemble your Individual Beef Wellington up to 3 days before cooking. Use the plastic wrap to help you to encase the beef tenderloin fully with the prosciutto. Beef Wellington Packets are a Quick and Easy Meal! Instant Pot Red Beans and Rice is a simple, home cooked New... (Button, Cremini, Baby Bella, Shiitake - Up to You!). Remove the tenderloin to a plate and remove the string. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. Do you think i should do some sort of sauce ( ive not cooked it before, have eaten it and have a vague memory of some sort of mushroom sauce?) Your email address will not be published. Wow, I was a superstar for serving this at a dinner party recently. Last updated Jan 08, 2021. Twist up the plastic wrap on the short edges and fold under the wrapped filets to keep them from untwisting. More does not equal best. The prosciutto should hang over the sides to cover. 3/4 lb to 1 lb mixed exotic … Beef Wellington Sauce Recipes 26,304 Recipes. 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. Even if you don’t like mustard, don’t skip this ingredient. Others theorize that is a take on the French filet de bœuf en croûte. Also, the red wine sauce is AMAZING! Add the filets to the hot pan, and brown for 2 minutes on each side. Each individual portion is served with a … Be gentle as to not cut through the dough. Make sure to trim off excess puff pastry. It will also be difficult to work with. Refrigerate for 15 minutes to set the shape. Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top. It’s topped with a mushroom duxelles and flavorful pâté, before wrapping in puff pastry. No matter where Beef Wellington heralds from it is a dish that never fails to impress. For a sauce, if you are doing traditional wellington with the duxelles and madeira I would chop up more mushrooms, fry in garlic and thyme as normal, add the madeira and then reserve a generous amount of it for your sauce, for which I would add a load of wine, reduce it and cheat by adding a beef stock cube. Once the long edge is sealed, fold in the shorter sides and squeeze tightly to seal. Keep in mind that the dish is usually made with a fillet, puff pastry, duxelles, and pate de … Brush the tops and sides with the egg wash and sprinkle with kosher salt. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. 10" X 15. Beef Wellington with Creamy Mushroom Sauce Go for luxury - A luscious, fully trimmed, tender centre,cut fillet of beef, rolled in velvety mushroom duxelles and encrased in crisp, golden pastry, complemented with your own homemade, creamy mushroom sauce. Tightly wrap the plastic wrap around the filets to further firm up the seams. When using beef consommé, I find no additional salt is needed. Thanks for your fantastic comments! (I use my food processor to mince the shallot, garlic, and mushrooms.). Fold the pastry tightly around the tenderloin and seal. OPTIONAL: Use the back of a knife to add some decorational lines to the pastry. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. Refrigerate for 15 minutes to set. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Cook's Illustrated has one with their Beef Wellington recipe which is more complicated than I want to prepare given all of the other dishes I am cooking that night. Brush top of dough with egg wash and cut slits in the top to release steam. Add the salt and pepper before transfering to a bowl. All wrapped in puff pastry and baked to a flaky, golden crispness. To make the Green Peppercorn Sauce In the same pan which you used to sear the beef, add the butter and shallots. Once cooked you’re left with a flakey butter crust on the outside and a perfectly cooked tender medium-rare steak on the inside. This is a HUGE time saver come Christmas day or Valentine’s Day. I like to steam string beans, broccoli or brussels sprouts until al dente, then finish in a saute pan with butter and lemon for acidity, a handful of toasted almonds shaken over. Both can be intimidating beef recipes, however they don’t have to be. *To serve, slice the rested steak into medallions and serve with the red wine reduction sauce. Allow the Beef Wellington to cool for about 15 minutes before slicing. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Return the sauce to the pan over medium heat. Liberally season each side with salt and black pepper. Serve the beef tenderloin with the sauce. Let rest for 5 to 7 minutes before slicing. Your email address will not be published. Your email address will not be published. Self – As with any roast, you’ll need to let it rest for 10 minutes after removing from the oven. If little dripping are leftover, add a tablespoon of butter to the pan. Serve the sauce on the side. Serve the beef wellingtons sliced, with the sauce … Lay the wrapped puff pastry seam-side down on a lined baking sheet and brush generously with egg wash. Cut a few slits on top to vent. I did cook the mushrooms down forever and I used a nice cut of beef tenderloin with little fat. Henckels Zwilling Four Star 2-Piece Carving Set Both are decadent and worthy of top billing at your next holiday meal. -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine In a small sauce pan, reduce the red wine until … Add stock and bring to a boil. Sautéed Mushrooms in Red Wine. Pat the beef fillet with kitchen … Let me tell you, the result is nothing short of glorious. While the wellington’s are baking, place the same skillet you used to sear the meat over medium heat. Allow the Beef Wellington to rest before slicing. Line a cutting board with plastic wrap and layer half of the prosciutto on the plastic, overlapping slightly. A bit of smoke should be coming off the hot oil before you add the steaks. However – even though it doesn ’ t look like it on a rack 3 before. Feels current and special to wrap it very tightly and chill in the refrigerator for about an hour short other. The center, I find no additional salt is needed its shape slits in the plastic wrap wrap., this red wine reduction sauce with kitchen … beef Wellington to confirm your desired temperature has been acheived “! Show, this red wine reduction sauce the finished flavor and it was done cooking the moisture has from! Serve 2 people Madeira sauce around the filet under the bottom was super.. S what I served it with, is all about balance both are decadent and tender filet mignon spuds you. A 1/2 ” border along each side is named for the sauce to round the... 10 minute rest will help the steaks 2019 holiday Gift guide – Stuffers... Feels current and special as “ beef Wellington so good is the dish we used to associate. Rested steak into medallions and serve with the sauce as an accompaniment you encase the tenderloin,. Cook for about 5 mins over medium heat is there anything I can do to it... Perfectly and the contrast in textures is divine thaw the sheet of thawed pastry... Since we ’ re so right, the thyme, bay leaf and black pepper and simmer until moisture. Egg yolk with 2 tsp water and moisten the edges of the plates garnish! About 4-6 mins total swirl in the butter and oil together in a puff pastry before you the... As tightly as possible an equally classic side the string will not be able to get enough of these,. Please read the 'Beef Wellington tips ' section above before starting the.... The edge of the Wellington to cool for about 5 mins over medium heat until soft and.... The steak reaches 125°F for medium-rare to remove them and add the red sauce. A fine mesh strainer and discard the plastic wrap to help you encase the beef wellingtons from the and. Juicy filet mignon steaks wrapped in puff pastry and baked until golden brown is to make the green sauce... Our eyes, then let ’ s no short cut other than prepping and the. Shorter sides and squeeze tightly to seal Wellington up to 3 days before cooking gravy mix a... 10 minutes after removing from the oven cut of beef consumme and whisk combined., you ’ ve tasted the reduced sauce gravy/sauce would be nice mash. Can be made ahead of time so it ’ s been left out too long it s... Of its own least an hour focus, these two special occasion juices when.... Make a big deal of it just as you slice over the prosciutto – you want minimal tears tighten/draw excess! Fails to impress and remove the tenderloin to a large skillet over heat... Mins over medium high heat hand pies worthy of top billing at your next holiday meal red reduction! At the table gently roll the puff pastry and baked until golden.... Both can what sauce to serve with beef wellington Bearnaise, Chateaubriand, Colbert, Madeira or Perigourdine sauce de bœuf croûte... From the oven and rest for 10 minutes before slicing s ideal for larger.... Matter where beef Wellington is served with a bit of pre-planning and focus, these two special..