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Christmas Beef Wellington

Annie McNamara and Mary McCullagh proprietors of the Left Bank Bistro in Athlone started “Cooking with Annie and Mary” during Ireland’s first lockdown. We so enjoyed their video recipes showing up in our Instagram feed that we asked if they would prepare a Christmas main for you. In their special Christmas recipe for Wines Direct, you will learn how to tackle a Beef Wellington as an alternative main course for your Christmas dinner. They have kindly agreed to take us through every step, so you are sure to present an absolute stunner this year as your Christmas Main centrepiece. We have paired this delicious recipe with two equally showstopping wines.



400g chestnut mushrooms 

I clove of crushed garlic

2 teaspoons thyme

Sea salt & freshly ground black pepper

Olive oil for cooking 

750g piece prime beef fillet 

2 tablespoons horseradish 

8 slices prosciutto 

500g puff pastry roll

2 egg yolks for egg wash

Christmas Beef Wellington

Christmas Wines to Pair with Beef Wellington

Beef Wellington is a luxe dish and calls for an equally indulgent wine to showcase everything from its buttery flakey pastry to its tender, juicy middle. The filet of beef and addition of mushrooms pairs particularly well with a New Zealand Pinot Noir and equally as well with a smooth tannin Syrah from the Rhône Valley.

Paddy Borthwick’s Pinot Noir uses traditional Burgundian techniques, and minimal handling has produced a Pinot Noir from New Zealand with an intense bouquet of cherries and plums. This Pinot Noir has flavours of tobacco and spice complementing a rich, silky palate with purity of fruit and finely integrated tannin structure.
Domaine Des Remizieres Syrah is full of soft red fruits leading to spicy notes, and ripe, smooth tannins. It is enjoyable in its youth but will keep very well for a few years. Third-generation winemaker Philippe Desmeure knows how to make the most out of his terroir. He achieves a typical Crozes-Hermitage, which is aromatic, supple and full of characteristic Syrah with smoky hints.

The Left Bank Bistro

The Left Bank Bistro is located on a sunny corner in Athlone’s most vibrant food and drink quarter Left Bank Bistro and well regarded as one of the most vibrant dining experiences in Athlone, a favourite of visitors & locals alike. Founded in 1995 by Annie McNamara and Mary McCullagh, it’s why this neighbourhood is now called The Left Bank Quarter. Their philosophy is serving food that looks great on a plate and flavours that speak for themselves from the best of what Ireland has to offer for fresh, local produce. And we would also like to highlight; they also have an impressive little wine list. Take away is also available and an addition of a Larder features homemade and artisan produce. Their famous house dressing is bottled and sold, as well as chilli dip, olive oils, caper berries, homemade pestos, chutneys, cheeses, chorizo sausage, sun-dried tomatoes, homemade brown bread and focaccia.

Christmas Beef Wellington

The Left Bank Bistro 📸