No need to fear Beef Wellingtons anymore with this recipe! In this video, Chef John shows you how to make Peek-a-Boo Beef ...

These decadent beef recipes are perfect for the holiday table and beyond, blending bold flavors, tender textures, and ...

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 ...

1 Beef tenderloin (4-5 pounds), trimmed and silverskin removed Coarse salt and freshly ground pepper 2 tablespoons Safflower oil 2 packages (12 ounces each) all-butter Puff Pastry 8 ounces Mousse Pate ...

Gavin Kaysen has the high-level restaurants and culinary chops that could warrant a cookbook devoted to Demi or Spoon & Stable or any of the James Beard Award-winning chef’s establishments. However, ...

Individual Beef Wellington Class at the Sierra Chef Culinary Center in Genoa is one of my favorite classes to teach. This very elegant looking dish always surprises everyone with its simplicity in ...

This article was produced by National Geographic Traveller (UK). In 1839, Arthur Wellesley, the first Duke of Wellington, hosted a sumptuous supper to commemorate his victory over Napoleon Bonaparte ...

Chef Scott Franqueza and pastry chef April Franquez, the husband-and-wife team behind High Hampton Inn in Cashiers, North Carolina, are stopping by the TODAY kitchen to show us how to prepare homemade ...

MINNEAPOLIS — A neighborhood bar in south Minneapolis is sharing a popular recipe and announcing the return of a favorite holiday tradition. Merlin's Rest, which has been in the Longfellow ...

Christmas get-togethers feel more fun when quick, easy appetizers help everyone settle in and start talking. This collection ...

This recipe is adapted from Tamearra Dyson, chef/owner of Oakland's Souley Vegan. Whereas traditional beef Wellington uses mushrooms as an accent ingredient, Dyson uses them as the centerpiece for a ...

This year Britain lost its mind over the pastry-wrapped fillet. From Tom Kerridge’s M&S showstopper to Charlie Bigham’s £30 ‘not-a-ready-meal’, Hannah Twiggs carves up the beef wellington debate and ...