Keep hot. Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. Always buy the French tarragon as ...

Thirteen-year-old Howard Thomas joined Phil in the kitchen to make his specialty dish - beef wellington, a la howard!

Traditional English Beef Wellington features beef tenderloin coated ... we add chunjang (Korean black bean paste) and oyster sauce for a deep savory and umami bite. Oyster sauce contains shellfish ...