Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter ... and reserve these for the sauce. Transfer the mushrooms to another ...

If that's not enough to make you start salivating, she concludes, "A mushroom cream sauce ... to the same recipe, simply with a different name. Even the origin of the name beef Wellington is ...

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.

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 cozy dish, reminiscent of beef bourguignon ... The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce.

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 ...

Of course, it’s not mandatory; his BBC Good Food recipe does use clingfilm when assembling the wellington, but not when resting the beef. His restaurant site recipe uses clingfilm to wrap the ...

Here is the 'Big Maketu', our version of a classic. It's all in the special sauce and the smoked cheese. We make the patties big and juicy so you'll need to have serviettes close by. It's so ...