Appearance: Deep ruby with garnet edges
Aroma: Blackcurrant, blackberry, cedar wood, hint of vanilla, and tobacco
Palate: Full-bodied with firm tannins, dark fruit core, subtle spice, and earthy undertones
Finish: Long, structured, slightly smoky
Pairing character: Rich, bold, ideal with roasted meats and buttery pastry
Recipe Classic Beef Wellington
Ingredients (serves 2–3):
- 400 g beef tenderloin
- Salt & black pepper
- 2 tbsp olive oil
- 250 g mushrooms (finely chopped)
- 1 small shallot, minced
- 1 tbsp butter
- 1 tsp thyme
- 2 slices prosciutto
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions:
- Season the beef with salt and pepper. Sear in hot oil until browned on all
sides. Cool. - Sauté mushrooms and shallots in butter until the moisture evaporates. Add
thyme. Cool. - Lay prosciutto on plastic wrap. Spread the mushroom mixture over it.
- Place the beef on top and roll tightly. Chill 15 minutes.
- Wrap in puff pastry. Brush with egg wash.
- Bake at 200°C (400°F) for ~25–30 minutes until golden.
- Rest 10 minutes before slicing.
Pairing Notes
Cabernet Sauvignon’s firm tannins and dark-fruit intensity balance the richness of the beef tenderloin and the buttery puff pastry. The earthy mushroom layer mirrors the wine’s subtle forest-floor and cedar notes, while the wine’s acidity cuts through the pastry’s fat, keeping each bite feeling fresh rather than heavy. The long finish of the wine matches the lingering savory flavors of the dish.
Reviews
There are no reviews yet.