Eegads...a side dish for Beef Wellington??
- Christina D
I made the mistake of telling my husband that I would make anything that he wanted for dinner for Father's Day. He picked a shrimp risotto appetizer from the Inn at Little Washington cookbook, Beef Wellington, and Amaretto creme brulee.
I've never made BW, and aside from the whole puff pastry issue (yes, I'll use frozen but am still intimidated), I'm sure I can handle it. Any suggestions for very simple, yet elegant side dishes to go with this monster of a main course?
The private club where I used to waitress served beef wellington all the time, and they served either creamed spinach, with lots of butter and creme fraiche, no toast points, glazed carrots, or green beans almondine with a squeeze of lemon or a dash of lemon zest. They were not in the habit of serving a veg with a seperate rich sauce like hollandaise-- the chef told me he thought it competed with the duxelle filling of the wellington and made the whole thing too overwhelmingly rich. I tended to like the green beans with the butter and lemon, because the tartness of the lemon added a nice counterpoint.
Steamed brussels sprouts tossed with butter and a bit of balsamic vinegar might be nice, too.
Well, he's already having a starch with the risotto or I would have suggested what I serve which is horseradish infused mashed potatoes. However, I have substituted pureed fennel which makes a nice side dish. You trim fennel bulb, boil it until soft then puree in food processor. Add a little cold butter, season to taste. Pulse it so it doesn't get too watery.
My second would be steamed al dente baby asparagus (a mix of white and green would be nice visually) with just a squeeze of lemon juice, zest and butter.