WINE & FOOD AFFAIR RECIPES

Appetizers

Bellacana Vineyards Cabernet-Infused Mini Beef Wellington with a Red Wine Reduction Glaze

Bellacana Vineyards

9071 Windsor Road
Windsor , CA 95492
bellacanavineyards.com

Nestled in Sonoma County's rolling hills, Bellacana Vineyards merges winemaking traditions with a deep connection to the land. Our team sought to create a dish that reflected the elegance of our award-winning Cabernet Sauvignon and the region's rich culinary roots. Inspired by a simple vineyard meal during harvest, the dish features tender beef and earthy mushrooms.

Ingredients:
  • 1 pound Beef Tenderloin (Filet Mignon) 1-inch cubes
  • 1 cup Cabernet Sauvignon
  • 8 ounces Mushrooms finely chopped
  • 2 Shallots finely chopped
  • 2 Garlic minced
  • 2 tablespoons Butter
  • 1 tablespoon Fresh Thyme 1 tablespoon, chopped
  • 2 sheets Puff Pastry Sheets
  • 2 tablespoons Dijon Mustard
  • 1 Egg beaten (for egg wash)
  • To taste Salt & Pepper
Directions:
Bellacana Vineyards Cabernet-Infused Beef Preparation: 

1. Marinate the Beef: Place the beef cubes in a bowl or ziplock bag with 1 cup of Cabernet Sauvignon. Let it marinate for at least 2 hours, preferably overnight, in the refrigerator. 

  

2. Cook the Mushrooms: In a skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until softened. Add the chopped mushrooms and thyme, cooking until all the moisture evaporates and the mushrooms are golden. Season with salt and pepper. Set aside to cool. 

  

3. Sear the Beef: Remove the beef from the marinade and pat dry. Sear the beef cubes in a hot pan with a little oil until browned on all sides. Don’t cook through—just a quick sear. Set aside to cool. 

  

 Assembling the Mini Beef Wellingtons: 

4. Preheat Oven: Preheat your oven to 400°F (200°C). 

  

5. Prepare the Puff Pastry: Roll out the puff pastry sheets on a floured surface. Cut each sheet into approximately 3-inch squares. 

  

6. Assemble: On each puff pastry square, spread a thin layer of Dijon mustard. Place a small spoonful of the mushroom mixture in the center, followed by a seared beef cube. 

  

7. Wrap the Beef: Fold the corners of the puff pastry over the beef to seal it. Pinch the edges together to form a neat package. Place seam-side down on a baking sheet lined with parchment paper. 

  

8. Egg Wash: Brush the tops of each Wellington with beaten egg. 

  

9. Bake: Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and puffed. 

  

 Red Wine Reduction Glaze: 

10. Prepare the Reduction: In a small saucepan, sauté the shallots in butter until softened. Add the Cabernet Sauvignon, beef stock, balsamic vinegar, thyme, and honey. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half and slightly thickened. 

  

11. Finish: Strain the sauce into a clean pan, pressing on the solids to extract all the flavor. Adjust seasoning with salt and pepper. Stir in a final pat of butter for a glossy finish. 

  

 Serving: 

12. Serve: Arrange the mini Beef Wellingtons on a platter and drizzle with the red wine reduction glaze. You can also serve the glaze on the side as a dipping sauce.