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 ...

To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. 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 ...

Did you know that celebrity chef host Gordon Ramsay is a Guinness World Record holder? His accomplishment is bigger than you ...

This recipe transforms the classic Beef Wellington into a perfectly portioned individual serving, ideal for a special occasion or a fancy dinner. Instead of the traditional duxelles, we're using a ...

First up is beef Wellington; this can spook some people ... I’ve paired it here with a classic sauce à l’orange, made famous in the Parisian bistros of the 1800s. Cooking duck is easier ...

10. Carve and serve a beautifully pink beef Wellington with the port sauce. Want to impress with minimal effort? Nisha's tandoori lamb is the classic, minutes to prepare and the oven does the work.

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 ...

While there is plenty of turkey on the menu for Christmas dinner there are also options including a beef and suet bake, ...