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.

"A mushroom cream sauce spooned over the top takes it all to the next level." To complete your meal, Rosenhouse recommends to "pair beef Wellington with mashed potatoes for a creamy contrast ...

you can bake the Beef Wellington for up to 40 minutes. 9. Meanwhile, reheat the sauce. Serve the beef wellington sliced, with the sauce as an accompaniment.

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 ...

This cozy dish, reminiscent of beef bourguignon ... relying on robust red wine to create the deeply flavored braising sauce. The finished dish is a celebration of cozy, comforting French fare ...

Australian steakhouse Omaroo Grill steps away from the traditional use of beef in favour of showcasing the versatile flavours of lamb.