To make your holiday party even more spectacular, you need the perfect wine. Here is, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.

‘Tis the Season for… Beef Wellington Bites

The classic dish of beef Wellington bites is perfect for before-dinner bites. Packaged puff pastry makes easy work of the pastry wrapping, while onions and mushrooms round out the beef. Serve warm at a holiday party perfectly paired with my favorite new Cabernet Sauvignon from Wade Cellars. 

PAIRING: 2017 Wade Cellars Cabernet Sauvignon Oakville

Ingredients

1 lb beef tenderloin

Ground black pepper, to taste

3 tbsp butter

⅔ cup finely chopped onion

12 oz finely chopped fresh mushrooms

1 tsp. dried marjoram

½ tsp. salt

¼ tsp. pepper

2 sheets frozen puff pastry ( 17.3 oz pkg.), thawed according to package directions


How to Make It

STEP 1

Preheat oven to 425°F. Cut beef lengthwise into 8 strips. Season with pepper to taste. Cut each strip horizontally into 3 pieces to make a total of 24 beef cubes. Place on a rack in a broiler pan.

STEP 2

Bake 15 minutes. Transfer beef to a platter. Cover and refrigerate at least 30 minutes to cool completely. Reduce oven heat to 400°F.

STEP 3

Meanwhile, in a large skillet, melt butter over medium heat. Add onion, mushrooms, marjoram, salt, and pepper. Cook, stirring until mushrooms are tender and liquid evaporates. Let cool slightly.

STEP 4

Lightly roll out each pastry sheet to a 12×16-inch rectangle; cut each pastry sheet into 12 squares. Spread mushroom mixture on each square, leaving about 1/4 inch on all sides. Top with 1 piece of beef. Bring up the pastry edges to enclose beef; pinch edges to seal.

Place on a baking sheet. Bake 18–22 minutes or until golden brown. Serve warm.

Suggested Pairing:  2017 Wade Cellars Cabernet Sauvignon Oakville

Pairing Notes: 

Our 2017 is packed full of flavors that are multi-dimensional, and while it carries densely layered palate, the final wine is still sleek and refined.  The fruit carries a darker tone of blackberry and black currants, mixed with red cedar and holiday spice.

Let’s get cooking. For now, I’d love to know —tag @ChefWMartino on social and use the hashtag #AllThingsWine so I can cheer you on and share your dishes.