50+ Delicious Winter Dinner Party Recipes for Every Gatherings

Winter is the perfect season to gather friends and family for a cozy dinner party, filled with hearty and flavorful dishes that warm the soul.

The cold weather outside calls for comfort food, rich flavors, and indulgent meals that create a welcoming atmosphere inside.

Whether you’re hosting an intimate gathering or a festive celebration, a well-thought-out winter dinner menu can set the tone for a memorable evening.

From elegant appetizers to show-stopping mains and decadent desserts, there are countless ways to impress your guests with seasonal ingredients and creative recipes.

In this roundup of 50+ winter dinner party recipes, you’ll find inspiration for every course, with dishes that range from classic comfort foods to gourmet creations.

With options for every dietary preference—whether you’re cooking for carnivores, vegetarians, or those with specific health goals—this collection will help you create a feast that’s not only delicious but also fits your guests’ needs.

Get ready to discover flavorful soups, slow-cooked meats, creamy pastas, and indulgent desserts, all perfect for warming up your winter gatherings.

50+ Delicious Winter Dinner Party Recipes for Every Gatherings

Winter dinner parties are the perfect way to bring people together, and a thoughtfully prepared menu can make the evening unforgettable.

Whether you choose a luxurious dish like Beef Wellington, a comforting pasta, or a hearty stew, your guests will appreciate the warmth and care you put into each recipe.

With over 50 winter dinner party recipes to choose from, you’ll have no shortage of ideas to create a magical and satisfying experience that reflects the cozy, festive spirit of the season.

Don’t be afraid to mix and match dishes or put your own spin on these recipes to suit your style and your guests’ preferences.

Winter is a time for indulgence, warmth, and togetherness, and your dinner party can reflect all of those things with a menu that showcases the best seasonal ingredients and comforting flavors.

Braised Short Ribs with Red Wine and Herbs

Tender and flavorful, braised short ribs make an excellent choice for a cozy winter dinner party. This recipe slowly cooks beef short ribs in red wine and aromatic herbs, creating a rich, hearty dish that pairs beautifully with mashed potatoes or crusty bread. It’s an elegant yet comforting meal, perfect for sharing with friends on a cold evening.

Ingredients:

• 4 beef short ribs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 8 minutes total. Remove and set aside.
3. In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Pour in the red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
5. Return the short ribs to the pot, along with the beef broth, rosemary, thyme, and bay leaves.
6. Cover and transfer the pot to the oven. Cook for 2.5 to 3 hours, until the ribs are tender and the sauce has thickened.
7. Serve the short ribs with mashed potatoes or your favorite sides.

This dish is not only rich in flavor but also creates a comforting atmosphere with its deep, savory aroma as it cooks. The slow braising process ensures the meat is fall-off-the-bone tender, and the sauce is perfect for spooning over your sides. It’s a guaranteed crowd-pleaser for any winter gathering.

Wild Mushroom Risotto with Parmesan

Wild mushroom risotto is a luxurious, creamy dish that’s ideal for a winter dinner party. The earthy flavors of wild mushrooms blend perfectly with the creamy texture of risotto, creating a comforting and decadent meal. It’s a vegetarian-friendly option that feels indulgent yet light enough to enjoy alongside other dishes.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken stock, kept warm
• 1 cup assorted wild mushrooms (shiitake, cremini, or chanterelles), chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat the olive oil and butter in a large saucepan over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated in the oil and butter.
3. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
4. Add a ladleful of warm stock to the rice and stir until the liquid is absorbed. Continue adding stock one ladleful at a time, stirring continuously, until the rice is creamy and tender but still has a slight bite, about 18-20 minutes.
5. Meanwhile, in a separate pan, sauté the wild mushrooms until golden brown. Set aside.
6. Once the risotto is cooked, stir in the sautéed mushrooms and Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

This risotto offers a balance of earthy flavors and rich creaminess, making it a sophisticated yet comforting dish for a winter party. Its creamy texture and robust flavor from the mushrooms make it the perfect main course or elegant side dish, guaranteed to impress your guests.

Roasted Butternut Squash Soup with Sage

Roasted butternut squash soup is a warm, silky-smooth dish that perfectly captures the essence of winter. The sweetness of the roasted squash combined with savory herbs and a hint of cream creates a beautifully balanced soup that’s both comforting and elegant. It’s a great starter for a winter dinner party, setting a cozy tone for the evening.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp fresh sage, chopped
• 1/4 tsp nutmeg
• Optional: Pumpkin seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until soft, about 5 minutes.
3. Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer the mixture to a blender in batches.
5. Stir in the heavy cream, sage, and nutmeg. Season with salt and pepper to taste.
6. Serve hot, garnished with a drizzle of cream or a sprinkle of pumpkin seeds if desired.

This roasted butternut squash soup is both visually striking and deliciously smooth, making it the perfect dish to warm up your guests. The natural sweetness of the squash pairs beautifully with the earthy sage, while the cream adds just the right amount of richness. It’s an ideal way to kick off a winter dinner party with warmth and elegance.

Herb-Crusted Rack of Lamb with Garlic and Rosemary

A rack of lamb is a showstopper dish that elevates any winter dinner party. This herb-crusted version, flavored with garlic and rosemary, is cooked to perfection for a tender, juicy center and a crispy, golden crust. It’s a sophisticated yet surprisingly simple dish to prepare, sure to leave your guests impressed and satisfied.

Ingredients:

• 2 racks of lamb, frenched
• Salt and pepper to taste
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1/2 cup breadcrumbs

Instructions:

1. Preheat the oven to 400°F (200°C). Season the lamb racks generously with salt and pepper.
2. In a small bowl, combine the garlic, rosemary, thyme, mustard, and olive oil to form a paste.
3. Rub the herb mixture evenly over the lamb racks, making sure to coat the top well. Press the breadcrumbs onto the herb mixture for a crispy crust.
4. Place the lamb racks in a roasting pan, fat side up, and roast in the oven for 20-25 minutes for medium-rare, or longer depending on your desired doneness.
5. Let the lamb rest for 5-10 minutes before slicing into individual chops. Serve with your choice of sides, such as roasted vegetables or mashed potatoes.

Herb-crusted rack of lamb is a luxurious and flavorful centerpiece for your winter dinner party. The aromatic rosemary and thyme, combined with garlic and mustard, create a deeply savory crust that enhances the natural richness of the lamb. This dish looks elegant and tastes even better, making it a memorable main course for any winter gathering.

Creamy Chicken Marsala with Mushrooms

Chicken Marsala is a classic Italian dish perfect for a cozy winter dinner party. The rich, creamy sauce made with Marsala wine and mushrooms brings warmth and depth to the tender chicken breasts, creating a dish that feels indulgent but not too heavy. It pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up the sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour, for dredging
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
2. Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the mushrooms and garlic, cooking until the mushrooms are browned, about 5 minutes.
4. Pour in the Marsala wine and cook for 2 minutes, scraping up any browned bits from the pan. Add the chicken broth and bring to a simmer.
5. Stir in the heavy cream and return the chicken to the pan. Simmer for 5 minutes until the sauce thickens and coats the chicken.
6. Garnish with fresh parsley and serve hot.

Chicken Marsala is a delightful blend of tender meat and savory sauce, making it a fantastic choice for a winter dinner party. The combination of Marsala wine and mushrooms creates a rich, comforting flavor that guests will love. This dish is easy to make yet feels sophisticated, ensuring it will be a hit on any winter table.

Beef Bourguignon

Beef Bourguignon is a classic French dish that’s perfect for a winter dinner party. The beef is slow-cooked in red wine with vegetables, creating a deeply flavorful and tender stew. It’s the ultimate comfort food, elevated by its rich, complex flavors and hearty ingredients. Serve it with mashed potatoes or crusty bread to soak up every last drop of the delicious sauce.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• Salt and pepper to taste
• 4 tbsp olive oil
• 4 slices bacon, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 2 cups beef broth
• 1 bay leaf
• 1 tsp fresh thyme, chopped
• 8 oz mushrooms, halved
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the beef with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat and brown the beef in batches. Remove and set aside.
2. In the same pot, cook the bacon until crisp. Add the onion, carrots, and garlic, cooking until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for 2 minutes. Add the red wine, scraping up any browned bits from the pot.
4. Return the beef to the pot along with the beef broth, bay leaf, and thyme. Bring to a simmer, cover, and cook on low heat for 2 hours, or until the beef is tender.
5. In a separate pan, sauté the mushrooms in the remaining olive oil until golden brown. Add them to the stew in the last 20 minutes of cooking.
6. Garnish with fresh parsley and serve hot.

Beef Bourguignon is a timeless dish that’s ideal for a winter dinner party. Its slow-cooked richness and layers of flavor create a meal that feels special but offers the comfort of a hearty stew. It’s a dish that will fill the house with delicious aromas and leave your guests feeling warm and satisfied.

Baked Salmon with Dijon and Honey Glaze

This baked salmon dish is light yet indulgent, making it a perfect addition to any winter dinner party. The combination of Dijon mustard, honey, and garlic creates a tangy and sweet glaze that pairs beautifully with the richness of the salmon. It’s quick to prepare, looks impressive on the table, and is a great choice for those looking for a healthier yet elegant main course.

Ingredients:

• 4 salmon fillets
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic, and lemon juice.
3. Place the salmon fillets on the prepared baking sheet and season with salt and pepper.
4. Brush the mustard and honey glaze generously over each fillet.
5. Bake for 12-15 minutes, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh dill or parsley and serve with your favorite sides, such as roasted vegetables or quinoa.

This baked salmon is an excellent winter dinner option because it’s flavorful without being heavy. The glaze adds a delightful mix of sweetness and tang, while the salmon itself remains tender and moist. It’s an elegant dish that’s easy to make, ensuring you can spend more time enjoying the party rather than in the kitchen.

Creamy Potato Gratin with Gruyère

Rich, cheesy, and full of flavor, creamy potato gratin is a crowd-pleasing side dish that complements any winter dinner party. Layers of thinly sliced potatoes are baked in a decadent mixture of cream, garlic, and Gruyère cheese, resulting in a golden, bubbly, and irresistible gratin. It’s the ultimate comfort food that will leave your guests feeling warm and satisfied.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 2 garlic cloves, minced
• 1 1/2 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1/4 tsp nutmeg
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. In a small saucepan, heat the heavy cream, garlic, salt, pepper, and nutmeg over medium heat until warm (do not let it boil).
3. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère and Parmesan cheeses.
4. Layer the remaining potatoes on top, followed by the rest of the cream and cheeses.
5. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, until the top is golden brown and the potatoes are tender.
6. Let the gratin rest for 10 minutes before serving. Garnish with fresh thyme.

This creamy potato gratin is a decadent side dish that pairs well with roasted meats or fish. The Gruyère adds a nutty depth of flavor, while the cream and garlic elevate the dish into something truly special. It’s a rich and comforting dish that will impress your guests and make your winter dinner party feel extra indulgent.

Coq au Vin Blanc (Chicken in White Wine)

Coq au Vin Blanc is a lighter, yet equally flavorful, twist on the classic French Coq au Vin. In this version, chicken is braised in white wine with garlic, onions, mushrooms, and herbs, creating a fragrant and savory dish that’s perfect for a winter dinner party. The white wine sauce is lighter than the traditional red wine version but still rich and hearty, making it ideal for cozy winter evenings.

Ingredients:

• 4 bone-in chicken thighs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 1/2 cups dry white wine
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1/2 cup heavy cream
• Fresh parsley for garnish

Instructions:

1. Season the chicken thighs with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Remove and set aside.
2. In the same skillet, add the onions, garlic, and mushrooms. Cook until the onions are softened and the mushrooms are golden, about 5 minutes.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes.
4. Stir in the chicken broth, Dijon mustard, thyme, and bay leaf. Return the chicken to the skillet, skin-side up, and bring to a simmer.
5. Cover and cook for 25-30 minutes, until the chicken is cooked through and tender.
6. Stir in the heavy cream and simmer for an additional 5 minutes, allowing the sauce to thicken slightly.
7. Garnish with fresh parsley and serve with mashed potatoes or crusty bread.

Coq au Vin Blanc offers a sophisticated and flavorful dish that feels hearty but not too heavy, making it perfect for a winter dinner party. The white wine sauce, infused with garlic and herbs, complements the tender chicken and mushrooms beautifully. It’s a warming and elegant dish that’s sure to impress your guests without requiring too much time in the kitchen.

Braised Short Ribs with Red Wine and Rosemary

Braised short ribs are a quintessential winter dish, perfect for a cozy dinner party. Slowly cooked in a rich red wine sauce with garlic, onions, and rosemary, the beef becomes tender, succulent, and full of deep, hearty flavors. This dish takes time to cook but requires minimal hands-on work, making it ideal for entertaining.

Ingredients:

• 4 lbs bone-in beef short ribs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tbsp tomato paste

Instructions:

1. Preheat the oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove and set aside.
3. In the same pot, add the onions, garlic, and carrots, cooking until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute. Add the red wine, scraping up any browned bits, and simmer for 5 minutes.
5. Pour in the beef broth, and add the rosemary and bay leaf. Return the short ribs to the pot.
6. Cover the pot and transfer it to the oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender.
7. Serve the short ribs with mashed potatoes or polenta, spooning the sauce over the top.

Braised short ribs are the ultimate comfort food for a winter dinner party, combining the rich, complex flavors of red wine and rosemary with melt-in-your-mouth beef. This dish is sure to impress your guests and provide the kind of warmth and indulgence that only slow-cooked meals can offer.

Butternut Squash Risotto with Sage and Parmesan

This creamy butternut squash risotto is the perfect balance of comforting and elegant, ideal for a winter dinner party. The sweet, nutty flavor of the squash pairs beautifully with the rich Parmesan and earthy sage, while the creamy Arborio rice creates a luxurious texture. It’s a delicious vegetarian option that will satisfy any crowd.

Ingredients:

• 1 small butternut squash, peeled and diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and golden brown.
2. In a saucepan, heat the vegetable broth and keep it warm over low heat.
3. In a large pan, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, toasting the grains slightly. Pour in the white wine and cook until it is absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding more. Continue this process for about 20 minutes, until the rice is creamy and tender.
6. Stir in the roasted butternut squash, Parmesan cheese, and sage. Season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan and sage.

Butternut squash risotto is a comforting yet refined dish that will bring warmth and elegance to your winter dinner party. The creamy texture of the risotto combined with the roasted sweetness of the squash and the richness of Parmesan makes this dish a winner, offering a perfect balance of flavors.

Moroccan-Spiced Lamb Tagine with Apricots and Almonds

A Moroccan lamb tagine is a fragrant and exotic dish that’s perfect for a winter dinner party. The lamb is slow-cooked with warming spices like cinnamon, cumin, and ginger, along with sweet apricots and crunchy almonds. This dish fills your home with irresistible aromas and is a unique, flavorful option for your guests.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp saffron (optional)
• 1 cup dried apricots, halved
• 1/4 cup sliced almonds, toasted
• 2 cups chicken broth
• Fresh cilantro for garnish

Instructions:

1. Season the lamb with salt and pepper. Heat the olive oil in a large pot or tagine over medium-high heat. Brown the lamb on all sides, then remove and set aside.
2. Add the onion and garlic to the pot, cooking until softened, about 5 minutes. Stir in the cumin, cinnamon, ginger, and saffron, cooking for 1 minute until fragrant.
3. Return the lamb to the pot, along with the apricots and chicken broth. Bring to a simmer, then reduce the heat to low. Cover and cook for 1 1/2 to 2 hours, until the lamb is tender.
4. Stir in the toasted almonds and garnish with fresh cilantro before serving.
5. Serve the lamb tagine with couscous or flatbread.

Moroccan-spiced lamb tagine is a flavorful, aromatic dish that’s sure to wow your guests at a winter dinner party. The combination of tender lamb, sweet apricots, and fragrant spices creates a unique and delicious meal that feels both comforting and exotic. It’s a dish that will leave a lasting impression and warm everyone up on a cold night.

Wild Mushroom and Truffle Pasta

This rich and decadent wild mushroom and truffle pasta is the perfect dish for a winter dinner party. The earthy flavors of wild mushrooms combined with the luxurious hint of truffle make this pasta a truly gourmet experience. It’s a simple yet elegant dish that elevates comfort food into something special.

Ingredients:

• 12 oz fettuccine or tagliatelle pasta
• 2 tbsp butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 8 oz mixed wild mushrooms (shiitake, cremini, oyster), sliced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 tsp truffle oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the sliced mushrooms and cook until browned and softened, about 5-7 minutes.
4. Stir in the heavy cream and simmer for 2 minutes. Add the Parmesan cheese and stir until melted and creamy.
5. Toss the cooked pasta into the mushroom sauce and mix well to coat. Drizzle with truffle oil and season with salt and pepper.
6. Garnish with fresh parsley and serve immediately.

Wild mushroom and truffle pasta is a dish that feels indulgent yet is easy to make. The deep, earthy mushroom flavor paired with the aromatic truffle oil creates a luxurious meal that’s sure to impress your guests. This pasta is a fantastic choice for a winter evening, offering warmth and gourmet appeal in every bite.

Beef Wellington

Beef Wellington is a classic show-stopping dish that’s perfect for a winter dinner party. Tender beef tenderloin is wrapped in puff pastry along with a mushroom duxelles and prosciutto, then baked to golden perfection. The combination of flavors and textures makes this dish a luxurious and elegant main course that will leave your guests in awe.

Ingredients:

• 1.5 lbs beef tenderloin
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 oz mushrooms, finely chopped
• 2 garlic cloves, minced
• 4 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Dijon mustard

Instructions:

1. Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool.
2. In the same skillet, sauté the mushrooms and garlic until all the moisture has evaporated, about 10 minutes. Let cool.
3. Brush the beef tenderloin with Dijon mustard. Lay out the prosciutto slices on a sheet of plastic wrap, then spread the mushroom mixture evenly over the prosciutto. Place the beef on top and roll it up tightly in the prosciutto.
4. Roll out the puff pastry and wrap it around the beef, sealing the edges. Brush the pastry with beaten egg.
5. Place the wrapped beef on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, until the pastry is golden brown and the beef is cooked to your liking.
6. Let rest for 10 minutes before slicing and serving.

Beef Wellington is a stunning dish that combines tender, flavorful beef with the crispy, buttery layers of puff pastry. It’s an impressive centerpiece for any dinner party and makes a wonderful winter meal, warming your guests both visually and with its rich, satisfying flavors.

French Onion Soup

French onion soup is a comforting and flavorful dish, perfect for a winter dinner party. The rich, caramelized onions cooked in beef broth, topped with crusty bread and melted Gruyère cheese, create a warming and hearty starter. It’s a classic French dish that delivers depth of flavor and warmth in every spoonful.

Ingredients:

• 4 large onions, thinly sliced
• 3 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp flour
• 4 cups beef broth
• 1 cup white wine
• 1 bay leaf
• Salt and pepper to taste
• 4 slices French bread, toasted
• 1 cup Gruyère cheese, grated

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized, about 25-30 minutes.
2. Add the garlic and flour, stirring to combine. Cook for 1 minute.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the beef broth and bay leaf. Simmer for 20 minutes.
4. Season with salt and pepper, then remove the bay leaf.
5. Ladle the soup into oven-safe bowls. Place a slice of toasted French bread on top of each bowl and sprinkle with Gruyère cheese.
6. Place the bowls under the broiler until the cheese is melted and bubbly, about 3-4 minutes. Serve hot.

French onion soup is a classic winter dish that’s rich in flavor and incredibly satisfying. The caramelized onions, beefy broth, and melted cheese make it a comforting starter or a light meal on its own. It’s the perfect way to begin a winter dinner party, warming your guests with its deep, savory flavors and hearty presentation.

Note: More recipes are coming soon!