Planning to host an elegant dinner party for your friends but not sure what should be on the menu which would make your friends keep asking for second and third servings? You are absolutely at the right place then, because we have created a recipe guide that contains the most indulgent and rich recipes which will leave your friends licking their fingers. This guide has all the main ingredients that you might work with and gives you the pizazz that will make your dishes stand out. From succulent beef wellington, buttery scallops to earthy mushroom truffle risotto; we have everything you need. So, be prepared to host the best dinner party of this festive season; you plan everything else while we will take care of the highlight of the evening; the finger-licking recipes. These kinds of dinners could be a great way of showing off your cooking skills and your creativity as well!

Beef Wellington with Mushroom Duxelles

Ingredients:

• 2 lb center-cut beef tenderloin trimmed of silverskin and fat
• 1 teaspoon of kosher salt
• ¼ teaspoon of black pepper
• 2 tablespoons olive oil
• ⅓ cup Dijon mustard
• 1 lb mixed mushrooms (button, cremini, shiitake or portabello and roughly chopped)
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 medium shallots, roughly chopped
• 2 teaspoons fresh thyme leaves
• 3 cloves garlic, minced
• 12 thin slices prosciutto (about ¼ pound)
• Flour for rolling out puff pastry
• 14 ounces frozen or homemade puff pastry, thawed (enough to wrap the beef)
• 1 large egg, beaten (for egg wash)
• ½ teaspoon flaky sea salt
• 1 bunch finely minced chives

Preparation:

1. The meat must be tied with butcher’s twine at 1-inch intervals. You can either do it yourself or request the butcher to do it for you.
2. Make sure to thoroughly season the meat with salt and pepper, using approximately 1 teaspoon of kosher salt for every pound of meat.
3. Add the olive oil to a large skillet that has been heated to a blazing hot temperature. After it's heated, sear the tenderloin for approximately two minutes on each side, or until it's thoroughly browned.
4. Cut off the string after removing the cooked tenderloin from the pan. When the meat is still warm, brush it with the Dijon mustard on all sides. Put aside.
5. In a large food processor, combine the garlic, shallots, thyme leaves, and half of the mushrooms. Pulse for 10 to 15 seconds, or until the mushrooms are evenly and finely chopped. Repeat with the remaining garlic, thyme, shallots, and mushrooms.
6. Heat the olive oil and butter in the same pan that was used to cook the tenderloin over medium-high heat until they melt.
7. Season with salt and pepper after adding the mushroom mixture.
8. Cook for 8 to 10 minutes, stirring periodically, or until the mushrooms have released most of their liquid. To brown the mushrooms, keep cooking the mushroom mixture for another four to five minutes. Take off the heat and let it cool.
9. Arrange the slices of prosciutto in slightly overlaid layers over a large piece of plastic wrap (you might want to double layer the wrap) to create a square that is big enough to encase the tenderloin. Spread the duxelles mixture equally over the prosciutto, then position the tenderloin at one end.
10. With the use of the plastic wrap, tightly roll up the tenderloin in the mushrooms and prosciutto to create a log. As you roll up the prosciutto, tuck in the ends. Close the plastic wrap by twisting its ends, and then refrigerate the tenderloin for half an hour to ensure it stays together.
11. Set the oven temperature to 425°F (218°C).
12. Wrap a tenderloin roast in prosciutto and roll out a thawed puff pastry. Place the tenderloin on the pastry after removing it from the plastic wrap. Brush the beaten egg over the long edge and roll it up, tucking the ends beneath. Trim the edges of any extra pastry.
13. Place the wrapped beef Wellington on a parchment paper-lined baking sheet. To release steam, make diagonal slashes and brush the top with egg wash. Season with coarse or flaky sea salt.
14. Bake for 40 to 45 minutes, or until golden brown and the tenderloin reaches 120-125°F (49-51°C) for medium-rare doneness. After taking it out of the oven, let it rest for ten minutes before cutting it into thick slices.
15. Sprinkle some more salt over top and garnish with freshly minced chives.

Lemon Butter Scallops

Ingredients:

• 1 pound sea scallops, thawed
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 tablespoon fresh lime juice
• 1 tablespoon parsley, minced
• ¼ teaspoon red pepper flakes
• Pinch of freshly ground black pepper
• Pinch of salt

Preparation:

1. Season the scallops with salt and pepper after thawing and patting them dry.
2. Add one tablespoon of oil to a skillet and heat it over medium-high heat.
3. Sear the scallops for 60 to 90 seconds while cooking them in batches.
4. Turn down the heat to low, whisk, scrape off the brown pieces, and add the butter, lemon juice, and garlic.
5. Pour the mixture over the scallops after adding the red pepper flakes and parsley.
6. Take off the heat and serve right away.

Mushroom Truffle Risotto

Ingredients:

• 2 oz/½ stick unsalted butter, divided
• 1 medium shallot, finely minced
• 1 cup arborio rice or medium-grain rice
• Pinch of kosher salt
• ⅓ cup dry white wine
• Pinch of freshly ground black pepper
• 4 cups chicken or vegetable broth, warmed
• 8 oz cremini mushrooms, quartered
• 1 tablespoon black truffle puree (or truffle oil)
• ⅓ cup mascarpone cheese
• 1 cup freshly grated parmesan, divided (for garnish as well)
• Chives, chopped (for garnish)

Preparation:

1. Heat two tablespoons of butter in a large skillet over medium heat.
2. Cook the minced shallot for two to three minutes, or until it becomes tender. To coat, add the rice with the butter and stir. Toast for one minute.
3. Pour in the wine and keep stirring. Combine about 1 cup of hot broth and whisk until absorbed. If needed, add additional broth.
4. Sauté the mushrooms in a cast iron pan until they turn golden brown. Continue cooking for another two to three minutes. Sprinkle it with salt & pepper.
5. After the rice is cooked, mix in the remaining butter, mascarpone, parmesan cheese, truffle purée, and two-thirds of the sautéed mushrooms.
6. Make sure the risotto has a slow-moving texture as you pour it into bowls.
7. Add chopped chives, parmesan, and more mushrooms on top.