Beef wellington is a staple of British cuisine with many people enjoying a classic beef wellington for Christmas dinner. The textures and flavours of this dish are unlike anything else from the beautiful melt in your mouth beef to the buttery, flaky pastry that encases it. If you’re wanting to broaden your Christmas food horizons away from turkey, this beef wellington recipe is sure to be a hit with the whole family.
The best sides for a Christmas beef wellington are the ones that are tasty enough to enhance the main but don’t steal show from the iconic wellington, and of course reflect Christmas. We think the below side dishes are perfect for this recipe:
If your beef wellington pastry is soggy it could be because you have cooked it for too long and the moisture has leaked from the beef to the pastry. If you’re cooking it to medium rare you should cook it to rare before wrapping. Also, adding phyllo pastry will give you a moisture barrier, stopping the puff pastry from absorbing the juices from the meat.
When a beef wellington is fully cooked, the pastry should be golden brown, and if you’re using an instant-read thermometer in the centre of the meat, it should be at 135F for medium rare and 150F for medium depending on your preference.
