If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté…
Making puff pastry from scratch is time-consuming, but there’s nothing as gratifying as seeing those myriad light-as-air, buttery layers on your beef Wellington and knowing that you created them. When you fold…
Roasting the beef bones enhances the rich meaty flavor of this stock, which is used to make a classic Madeira Sauce to accompany Beef Wellington.
This pâté is unlike any store-bought pâté you’ve tried—it’s rich but mild, with a dense, ultra-smooth texture. If you're making this pâté to use in the Beef Wellington recipe, you'll have one…
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