To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates.

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 ...

Just keep in mind that too much extra moisture can make the puff pastry of the Wellington soggy, so you may want to stay away from common meatloaf additives like ketchup, Worcestershire sauce, and ...

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 ...