A beef Wellington is a showstopper of a dish, but it can be expensive and daunting to make. We asked a chef for a cheaper ...

A whole beef filet is a prized cut, which Shadbolt says “deserves to be cloaked in all this deliciousness.” Find a butcher ...

Beef Wellington is a notoriously elegant entree, but one that's also notoriously tricky to make. This mini beef Wellington ...

This week, Colin McKaharay, of Blackstone Steakhouse in Melville, shows Lily Stolzberg how to make beef Wellington. Mushroom duxelle: Place a medium sauté pan over medium high heat. Add oil and when ...

1. Season the beef with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until nicely browned. Set it aside to allow the beef to cool to room temperature. 2. In ...

A CLASSIC Wellington—beef tenderloin smothered in a paté-enhanced mushroom duxelles, baked within a pastry crust—is a dish I’ve always treasured at the table and found elusive in the kitchen. The ...

Beef Wellington is a classic on holiday spreads for very good reason. With four components—tender beef tenderloin, a savory ...

Indulge your taste buds in a symphony of flavors with our irresistible Individual Beef Wellingtons! These mini delights are not just a meal; they’re a culinary experience. Tender beef, savory ...