Featuring Sterling Platinum Cabernet Sauvignon
Holiday entertaining calls for appetizers that feel indulgent without being intimidating. These mini filet mignon Wellington bites deliver all the richness of a classic Beef Wellington in an approachable, bite sized format that is perfect for sharing.
Paired with Sterling Platinum Cabernet Sauvignon, this festive appetizer brings together savory depth, flaky pastry, and bold Napa Valley character.
Summary
This holiday appetizer features tender filet mignon wrapped in puff pastry with a savory mushroom filling and served with horseradish crème fraîche. Paired with Sterling Platinum Cabernet Sauvignon, it offers richness, balance, and celebration in every bite.
Why This Pairing Works
Sterling Platinum Cabernet Sauvignon stands up beautifully to the umami rich flavors of filet mignon and mushrooms.
The pairing works because:
-
Firm structure complements beef and pastry
-
Dark fruit balances savory mushroom notes
-
Polished tannins match the richness of the dish
Together, the wine and appetizer feel bold and refined.
Ingredients
Wellington Bites
-
8 ounces fresh mushrooms, trimmed and roughly chopped
-
1 small shallot, roughly chopped
-
2 cloves garlic, roughly chopped
-
1 tablespoon butter
-
1 teaspoon Dijon mustard
-
Salt and freshly ground pepper
-
1 filet mignon steak, 12 to 16 ounces, trimmed and cut into 1 inch cubes
-
Vegetable oil
-
Nonstick cooking spray
-
1 sheet puff pastry, about 14 ounces
Horseradish Crème Fraîche
-
½ cup crème fraîche
-
1 tablespoon prepared horseradish
Garnish
-
Fresh thyme sprigs
Directions
-
Preheat the oven to 400 degrees.
-
Add the mushrooms, shallot, and garlic to a food processor and pulse until a paste forms.
-
Melt the butter in a medium skillet over medium high heat. Add the mushroom mixture and cook until fragrant and the liquid has evaporated, about 5 minutes. Transfer to a bowl and set aside.
-
Pat the steak cubes dry and season generously with salt and pepper. Heat a cast iron skillet over medium high heat until very hot. Add a small amount of vegetable oil and quickly sear the steak cubes until browned on all sides, about 1 minute per side. The steak will finish cooking in the oven. Transfer to a plate.
-
Lightly grease a standard muffin tin with nonstick cooking spray. On a lightly floured surface, roll the puff pastry into a 12 by 15 inch rectangle. Cut into twelve 3 inch squares.
-
Press each pastry square into the muffin wells. Spoon about 1 teaspoon of the mushroom mixture into each, then top with a cube of steak.
-
Bake until the pastry is puffed and golden, about 20 to 22 minutes.
-
While the Wellingtons bake, whisk the prepared horseradish into the crème fraîche and transfer to a small serving bowl.
-
Remove the Wellingtons from the oven and carefully transfer to a serving platter. Garnish with fresh thyme and serve warm with horseradish crème fraîche for dipping or drizzling.
More Festive Appetizer Pairings
Crostini with Mandarins and Pistachios
Paired with Sterling Vineyards California Brut
Bright citrus, creamy ricotta, and crunchy pistachios pair beautifully with the lively bubbles and seasonal citrus notes of Sterling California Brut.
Spanish Style Garlicky Shrimp Skewers
Paired with Sterling Reserve Napa Valley Chardonnay
Garlicky shrimp seasoned with smoked paprika shine alongside Reserve Chardonnay’s citrus driven acidity and creamy texture.
About the Recipe Partner
These holiday recipes were created in partnership with Emily Cooper, a classically trained cook, recipe developer, and wine enthusiast based in Oakland. With experience in restaurant kitchens and culinary strategy for brands like Good Eggs and Momofuku, Emily focuses on seasonal recipes designed to pair naturally with wine.
You can find more of her work at emilycoopercooks.com or on Instagram at @emilycoopercooks.
FAQs
Can these Wellington bites be made ahead of time?
The mushroom mixture and steak can be prepared ahead, but assemble and bake just before serving for best texture.
Why does Cabernet Sauvignon pair well with Beef Wellington?
Cabernet Sauvignon’s structure and tannins complement rich beef and savory mushrooms, creating a balanced pairing.
Can I substitute another cut of beef?
Filet mignon works best for tenderness, but sirloin can be used if cut into small, even cubes.
