Elegant Dinner Party Menu | Beef Wellington | Elegant Menu Design

This is truly a stunning meal in many ways.  It's five-courses and includes quality ingredients.  These are dishes not typically made or consumed on a regular basis, therefore making it a special dinner for all.  Each course can be elegantly plated and presented. 

The beauty of this menu is that everything can be made ahead and the entire main course goes into and comes out of the oven at the same time.  This means more time with your guests and less time in the kitchen.   

Click on links below to be redirected to the recipes.  For those items without links, recipes will be posted shortly.


Elegant Dinner Party Menu

Hors D'Oeuvres - There's a lot of food to come.  Serve these simple Hors D'Oeuvres so your guests don't fill up on appetizers.

Cheese Board with Red Grapes; a soft cheese, such as brie is always a good option.  Be sure to have sliced French bread to go along with your wonderful cheeses.

Melon wrapped in Prosciutto

"Sotto Olio" assortment, such as olives, marinated mushrooms and pickled garlic.  Serve in a lovely divided platter such as the one below (another treasure from my paternal grandmother).


Creamy Cucumber-Avocado Soup

Spring Greens with Champagne-Poached Pears, Candied Walnuts, Goat Cheese and a Honey-Dijon Vinagrette


Individual Beef Wellington with Mushroom Duxelles served over a Madeira Sauce

Chocolate Mousse
White and Dark Chocolate Shell
Creme Angliase
Fresh Assorted Berries

This is the perfect menu to pull out your fine China, and all the bells and whistles.
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A few notes:
  • Beef Wellington should rest for 10 minutes before serving.  To ensure your sides aren't cold, either turn down the heat in the oven to keep sides warm, or put sides in the oven 10 minutes after Beef Wellingtons.
  • It has taken me 2-1/2 hours to make the Madeira sauce, Mushroom Duxelles and prep the Beef Wellington, asparagus, potato puffs and tomatoes.  All of these were done at a leisurely pace, including clean-up.  Everything can be made-ahead and popped in the oven the evening of the dinner party.
  • Here's the order I recommend making each item:
    • Cook potatoes
    • Mushroom Duxelles, as potatoes cook
    • Asparagus, as potatoes cook
    • Finish potatoes
    • Madeira Sauce
    • Brown filet mignon, as Madeira Sauce continues to cook
    • Tomatoes, as Madeira Sauce continues to cook and filet mignon cools
    • Clean-up, as Madeira Sauce continues to cook and filet mignon cools
    • Finish preping Beef Wellington as Madeira Sauce finishes cooking
    • Finish Madeira Sauce
    • Clean-up

Should you make this menu, please let me know how it turns out.  I know your guests will be delighted!


Jennifer Banks said... [Reply]

Thank you for this post. I love the elegant look of this menu. I recently was looking for a menu design to compliment my new restaurant.

Anonymous said... [Reply]

Thank you for an elegant evening!! This past weekend was my husband's birthday and I was looking for an impressive menu that allowed me to do most of the work ahead of time. Let's just say this was fantastic. Having two young children I always appreciate a menu that allows me to do most of the cooking earlier in the day while they are napping. It was a wonderful meal and a fantastic evening as I was able to talk with my guests rather than spend the night in the kitchen.

Mrs. Stranded said... [Reply]

@Anonymous Thank you for the feedback! It's always nice to hear when others have had success with one of my menus. So glad to hear you had a wonderful night.

Paul D. Wcislo said... [Reply]

I made this a year ago for a very helpful neighbor who's taken care of our cars while we traveled and never wanted anything. Her husband is a good cook, but then one night she said Beef Wellington was her favorite meal but her husband wouldn't make if for her. Well I was on it, set a date, and dined joyfully. Her husband, a wine buyer treated us with a 2000 Bordeaux. What a great evening!

Now I'm making it for my family while home for a family wedding. I trust the results will be as successful. Thanks.

Suzanne Knapp said... [Reply]

Made this last night for 6 guests. I left off the soup, just because I was afraid it was too much food. Made a caprese salad, and green beans instead of asparagus since they're in season. Made the strawberries for dessert. I served a different wine for each course. Everyone loved it, several said it was the best steak they'd ever had. By the way, I'm a vegetarian and didn't partake, but I love to cook great meals! Thanks for such an amazing menu!

tinaglenn6 said... [Reply]

We made this entire menu on Christmas Day and loved all of it. We want to thicken the Madeira sauce a bit more next time. Thanks so much for sharing this great dinner menu and recipes!��

zerry ht said... [Reply]

Hey, this is very nice dinner party menu. Giving a try to new menus had always been a thrilling experience for me. I am a foodie and love to try out different cuisines for personal parties. The one that I will host in next month at Seattle convention center will be a sea food Mexican party. Quite excited for this!

Betty said... [Reply]

We have a gourmet dinner with the 8 of us every three months. It was my turn and I made this menu. Complete success. Thank you for making me look good!