Classic Beef Wellington

The Spruce/Diana Chistruga

Glamorous Holiday Hosting: The Glam Entrée

For the dinner party fan, Wellington is your party showstopper

Glamorous Holiday Hosting

This Glamorous entrée recipe and accompanying set of Glamour-ish recipes are part of our 2022 Glam Holiday Hosting package, which is a choose-your-own-adventure style approach to building out your perfect party menu. For the full package and set of options, visit our Glam Holiday Hosting introduction page.

Glamorous Entrée Recipe: Wellington

The Spruce Eats / Diana Chistruga + Sabrina Tan

For your showstopper entrée, we turn to a tried and true tableside classic: Wellington. What is better than making a gorgeous main that can also double as the centerpiece at your dining table? Inspired by the French recipe for boeuf en croûte, Beef Wellington is a British take on this puff-pastry encased dream. The recipe involves  the preparation of a mushroom duxelles to add earthiness and the use of puff pastry dough which can be sculpted and decorated to add even more wow factor. The choice of filling is up to you in the composition of your Wellington—Beef, Pork, or a Vegetarian mushroom option.

With your show-stopping entrée figured out, you can pick from these Glamour-ish cocktails, appetizers, and desserts, to complete your party menu.

The Spruce Eats / Sabrina Tan

The Recipes

  • Batched Negroni: The negroni is a simple 1:1:1 cocktail meaning you can whip up and bottle a batch of it for as many as you need by simply combining equal parts of the gin, sweet vermouth, and Campari that makes up this classic drink. Try swapping in smoky Mezcal to replace the gin. Chill until party time, then set out the batched-bottle and provide ice, glasses, and some orange zests so guests can pour and garnish their drinks. 
variety of canned mini cocktails and mini prosecco bottles in a kitchen sink filled with ice

The Spruce Eats / Bahareh Niati

  • Everything But the Kitchen Sink: Fill your kitchen sink to the brim with ice and stock it with mini canned cocktails from brands we love like Slow and Low and Tip Top. Add a few bottles of mini Prosecco or champagne like Moët for bubble lovers and some no-proof options like St. Agrestis’ Phony Negroni (Ghia and Recess brand cans are also staff favorites) to fill out the menu. Asking guests to each bring their own favorite mini-canned or mini-bottles of cocktails is a great way to get everyone involved.
  • Batched Coquito: A cream of coconut based eggnog is a Puerto Rican classic and easy to scale up or down depending on the size of your guest list.
Kir Imperial Cocktail

The Spruce / Julia Hartbeck

  • Kir Imperial Bar: Sparkling wine or Champagne with a hit of raspberry Chambord. A cocktail so easy, you can trust your guests to make it. Just set out some bottles on ice and glasses.
  • Brandy Alexander: Brandy and cream combine in this great retro cocktail. If you don’t want to shake individual cocktails, batch out the mixture and let guests pour into a glass with a large ice cube. The dilution will be different than a shaken version served up, but it will save the hassle and be equally delicious.

The Spruce Eats / Sabrina Tan

The Recipes

  • Party Ham Rolls: Store-bought everything and some sheet tray magic will yield 24 mini ham rolls all in one go, without the fiddling effort of most finger food.
Crab-Stuffed Mushrooms With Parmesan Cheese

The Spruce / Cara Cormack

  • Crab Stuffed Mushrooms: Crab and mushrooms are best friends and this sheet pan appetizer is ready in under 45 minutes.
  • Bacon-Wrapped Dates: Three ingredients and a little assembly is all it takes to make these bite-sized, umami-packed treats.
  • Cheese Balls: Whether you opt for the classic Nut, or go off-script with a salmon or  pineapple version, this make-ahead, one bowl recipe is easier than putting together a cheese plate.
  • Cranberry Brie Bites: Store-bought puff pastry, brie, and jam are all you need to make these decadent bites. If the walnut glaze in this recipe feels intimidating or too much trouble to make, you can skip it altogether or simply sprinkle some walnuts on top after baking the bites.

The Spruce Eats / Sabrina Tan

The Recipes

  • Sugar Cookie Bars: Infinitely customizable, this sheet pan version of the classic sugar cookie removes all the single scooping and multiple sheet tray fuss.
Vegan Chocolate Mousse in bowls

The Spruce Eats / Julia Hartbeck

  • Affogato: Store-bought gelato or ice cream and some espresso is all you need to make this dessert. Offer guests some Amaro or Kahlua to spike their mugs.
  • Hot Chocolate Bar: A pot of cozy hot chocolate (store-bought packets are fine!) is the springboard for this dessert. Lay out a tray of marshmallows, peppermint candies, purchased cookies, and liquors like Bailey’s or Creme de Menthe and let guests build their own perfect mug. It’s also a great chance to encourage guests to contribute an offering to the hot chocolate dessert bar.
  • Vegan Chocolate Mousse: These individual mousse cups are perfect for smaller gatherings, and this vegan version takes only 10 minutes of your time, chilling overnight so that dessert is ready to go when you are.
  • Baked Alaska: Hear me out! This retro showstopper can be easy. Store-bought ice cream. Store-bought pound cake. Store-bought jam. Whip up the meringue before the guests arrive so that when it’s time for dessert, you can simply “frost” your ice cream log and bake. If you want to skip the oven all together, you can use a kitchen torch to brown the exterior and make the meringue with dry meringue powder, rather than fresh egg whites, for a foolproof result.

The Spruce Eats / Julie Bang