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.

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard ... and very tender interior. Truly the best of both worlds. These make-ahead, family ...

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 ...

First up is beef Wellington; this can spook some people ... I’ve paired it here with a classic sauce à l’orange, made famous in the Parisian bistros of the 1800s. Cooking duck is easier ...