Christmas Beef Wellington from Left Bank Bistro
Annie McNamara and Mary McCullagh proprietors of the Left Bank Bistro show us step by step how to tackle a Beef Wellington as an alternative main course for your Christmas dinner. We pair this delicious recipe with two equally show-stopping wines and recommend a Festive Mixed case that will serve as a perfect accompaniment to your Christmas feast.
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 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.
Christmas Classics Case
The Christmas Classics case includes the Domaine Des Remizieres Syrah and caters to a wide variety of tastes and showcases the sophistication and skill behind each label. Experience some of our best bottles made by winemaking masters in Burgundy, Bordeaux, Languedoc, the Loire and the Rhône.
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.