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If you’re wondering what to serve with your beef wellington, you’ve come to the right place.

In this article, I list 45 of the most popular side dishes for beef wellington.

In a rush? Here’s the short answer.

The best side dishes to serve with beef wellington are roasted broccolini, Yorkshire puddings, and fennel and arugula salad. You can also try parsnip puree, brown butter carrots, French braised cabbage, tomato confit, and smashed brussels sprouts. For a surf-and-turf meal, serve baked lobster tails.

Ready? Let’s jump right in.

Duchess potatoes

Skip your usual roast potatoes and whip up these gorgeous treats instead.

The mashed potato swirls are baked under high heat, giving them delightful, crispy edges and buttery insides that are simply delicious.

They take longer to make than your usual mashed spuds, but the wait will be worth it once you take a bite.

Why we love this recipe: these potatoes instantly make your plate more elegant.

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Duchess potatoes
Another fancy option
Fondant potatoes
Make it French-style
Cheesy whipped potatoes

Roasted broccolini with mushrooms

I’m a big fan of broccoli in all forms, but broccolini is my favorite.

The stalks have a subtly sweet flavor that pairs well with your meaty beef wellington.

Adding white button mushrooms and a splash of balsamic vinegar infuse your broccolini with tasty umami flavors.

Why we love this recipe: it’s an excellent healthy addition to any meal.

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Roasted broccolini with mushrooms
Fire up the grill
Grilled broccolini with apple cider vinaigrette
Skip the oven
Sauteed garlic broccolini

Brown sugar balsamic roasted carrots

Brown sugar glaze is a classic holiday addition to roasted carrots, but adding a splash of balsamic vinegar takes things to the next level.

It brings a rich, tart note to the glaze, making your carrots even more addicting.

Why we love this recipe: it transforms a simple ingredient into something fantastic.

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Brown sugar balsamic roasted carrots
Ditch the oven
Stovetop honey butter carrots
Make it different
Spring carrot souffle

Shaved fennel arugula salad

With how rich and flavorful a beef wellington is, sometimes all you want is a simple salad.

Arugula is sharp and peppery, while fennel is fresh and clean.

Together they make for a really refreshing salad that will balance out the rich beef.

This salad also features toasted hazelnuts, adding a satisfying crunch to every bite.

Why we love this recipe: it’s a versatile salad, and perfect for all occasions.

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Shaved fennel arugula salad
Add a fruity sweetness
Strawberry arugula salad
Fire up the oven
Roasted fennel with garlic and herbs

Baked lobster tail

Turn your show-stopping beef wellington into a lavish surf-and-turf meal fit for a king by serving some baked lobster tails alongside it.

Here the lobster meat’s sweet flavor is enhanced by adding melted butter, paprika, and a spritz of lemon.

It’s a no-frills dish that tastes undeniably luxurious.

Why we love this recipe: it features two methods of cooking these lobster tails.

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Baked lobster tail
Fire up the grill
Grilled lobster tails
Make it fancier
Lobster thermidor

French braised cabbage

Cabbage has a reputation for being bland and boring.

But I bet those people have never tasted this French version.

The cabbage is braised in white wine, and then cream and mustard are added right at the very end to add some tang.

Pro-tip: for best results, use napa or savoy cabbage.

Why we love this recipe: it’s healthy and budget-friendly.

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French braised cabbage
Make it German-style
Braised German red cabbage
Make it quick
Garlic sauteed cabbage kale

Smashed parmesan brussels sprouts

Smashed potatoes are a fabulous side dish, so why not give the same treatment to your brussels sprouts?

Like with your potatoes, they’ll get super crispy on the outside, with a creamy interior.

All they need is a sprinkling of parmesan cheese and garlic salt on top to finish them off.

Why we love this recipe: it’s a fun and delicious way to jazz up brussels sprouts.

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Smashed parmesan brussels sprouts
Make them crispier
Shredded brussels sprouts
Go back to basics
Parmesan roasted brussels sprouts

Lemon butter grilled asparagus

Asparagus is tasty no matter how you cook it – but grilling has to be one of my favorite methods.

Your spears get that charred, lightly crisp skin while the insides become tender, but still retain some bite.

You can have them with just a dash of salt and pepper…

Or take The Cookie Rookie’s lead and whip up a lemon butter sauce to add a bright flavor to your spears.

Why we love this recipe: it’s perfect for spring or summer.

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Grilled asparagus with lemon butter
Ditch the grill
Tuscan-style roasted asparagus
Fire up your stovetop
Pan sauteed asparagus with balsamic vinegar

Roasted butternut squash quinoa salad

For a hearty side dish that doesn’t involve potatoes, try a quinoa salad.

It’s got a festive feel to it with some roasted butternut squash and dried cranberries. Then the pomegranate seeds add a bright crunch.

Psst… can’t find pomegranate molasses? Use balsamic vinegar instead.

Why we love this recipe: it’s packed with fall flavors.

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Roasted butternut squash quinoa salad
Make it low-carb
Cauliflower rice with cranberries
Skip the quinoa
Roasted butternut squash kale salad

Creamy parsnip puree

It may look like your basic mashed spuds, but this puree has an extra creamy consistency you won’t get with potatoes.

The milk is simmered with fried garlic and sage before it’s mixed into the puree to ensure you get as much flavor as possible.

Prop your wellington over this puree for an insta-worthy meal.

Why we love this recipe: they’re healthier than your regular mashed potatoes.

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Parsnip puree
Try another root vegetable
Celeriac mash
Make it dairy-free
Cauliflower-parsnip puree

Spinach gratin

This indulgent dish features your usual cheesy, creamed spinach topped with a golden crust made with panko breadcrumbs and parmesan.

With how luscious and creamy this dish is, you can even ditch your wellington sauce!

Psst… you can use fresh or frozen spinach for this recipe.

Why we love this recipe: you can make the spinach mixture in advance so all you need to do on the day is bake it.

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Spinach gratin
Make it healthier
Skinny creamed spinach
Skip the spinach
Kale and cauliflower au gratin

Cherry tomato confit

Make your homemade beef wellington shine by serving it with a side of cherry tomato confit.

It involves slow cooking cherry tomatoes and garlic in fresh herbs and olive oil.

The resulting dish? Juicy tomatoes bursting with an intense sweet flavor.

Why we love this recipe: the tomatoes will add a bright pop of color to your plate.

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Cherry tomato confit
Skip the oven
Blistered cherry tomatoes with balsamic reduction
Make a salad
Marinated tomato salad

Green beans with French onions

These green beans are another side you can whip up in a flash.

They bring a satisfying crisp-tender bite to contrast your crispy, flaky pastry and tender beef.

And the caramelized onions make the dish feel more sophisticated.

Why we love this recipe: it’s totally delicious!

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Sauteed green beans with French onions
Make it indulgent
Creamy green beans
Make a salad
Balsamic green bean salad

Red wine reduction

A red wine reduction is a superb sauce for beef dishes.

Reducing the wed wine concentrates the flavors and the sugars will start to caramelize bringing sweetness to the sauce.

Pro-tip: if you wouldn’t drink the wine, then don’t cook with it!

Why we love this recipe: it has Asian and Mediterranean variations if you fancy trying something different.

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Red wine reduction
Skip the red wine
Bearnaise sauce
Make it cheesy
Gorgonzola cream sauce

Yorkshire pudding

Go full-on English and serve your beef wellington with a piece (or three) of Yorkshire puddings (known as pop-overs in the US).

They’re perfect for mopping up your wellington’s juices and gravy.

The secret to getting these treats perfect lies in making your tins and oil piping hot, so your batter immediately starts cooking once poured in.

Why we love this recipe: these are a great way to use up leftover beef drippings.

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Traditional Yorkshire pudding
Make it dairy-free
Vegan Yorkshire pudding
Change the flavor
Gruyere chive popovers