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.

No one should have to waste expensive, delicious beef tenderloin, so use our top tips and ideas to turn leftovers into ...

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 ...

The Wellington, nobly named after Great Britain's first Duke of Wellington, is a classic entree consisting of three parts: A perfectly pink beef tenderloin, a savory mixture of mushroom duxelles ...