Worcestershire sauce, and milk. Ultimately, if you like meatloaf as much as you like beef Wellington, you can't go wrong with this cheaper variation. Read the original article on Daily Meal.

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 ...

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 ...

Whilst the meat is resting make the mustard sauce by beating the egg and sugar together in a saucepan. Then add the flour, mustard, pepper and salt. For the liquid you can use beef stock or the ...