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 ...

For an extra special Sunday lunch serve up a classic beef Wellington, James Martin even ... Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps.

Our show-stopping vegetarian version of beef Wellington wraps a savory mushroom and parsnip filling in braided puff pastry ...

The only problem with beef Wellington is that it isn't vegetarian ... be sure to find vegetarian Worcestershire sauce, as the traditional version often has anchovies and is not suited for many ...

This year I am steering clear of the classic ham and turkey ... involved while sipping on a few minerals. First up is beef Wellington; this can spook some people but fear not: it can all be ...

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor. This recipe method combines high-heat ...