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 ...

For an extra special Sunday lunch serve up a classic beef Wellington, James Martin even shows you how to make the puff pastry from scratch. Tip the flour and salt into a large bowl, add the cubes ...

In a food processor, pulse mushrooms until finely chopped (don’t puree). In the same skillet, melt 2 tbsp butter. Add onion and cook until soft (2–3 minutes). Add garlic and cook another 30 ...