Using two large spatulas, carefully lift beef Wellington from baking sheet and transfer to a cutting board. Let rest 15 minutes. Using a serrated knife, cut into slices. Serve beef Wellington on a ...

Assemble the Wellington: In a large skillet, heat 1 tablespoon oil over high heat. Generously salt and pepper tenderloin. Sear tenderloin until brown on all sides, 1-2 minutes per side.

Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15 ...

Meanwhile, place jus and mustard in a small saucepan over high heat and bring to the boil (6-8 minutes); season to taste. To serve, place Beef Wellington on a large platter and serve with mustard jus, ...

Ingredients: 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds) 1 teaspoon olive oil, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper, divided ...

In 1839, Arthur Wellesley, the first Duke of Wellington, hosted a sumptuous supper to commemorate his victory over Napoleon Bonaparte in 1815, an annual tradition he’d started in 1820.

Beef Wellington is a project ... To make the creamed spinach, bring a large pot of water to a boil and prepare a bowl of ice and water. Add the spinach to the boiling water, leave it for 10 ...

6. The Black Bull Inn, Sedbergh, Yorkshire. On the edge of the Yorkshire Dales, The Black Bull Inn (above) is ranked 39 in the Top 50 Gastropubs list. The wellington here uses fillet of Howgill ...

Rare: Cook the Wellington until the internal temperature reaches 95–100°F (35–38°C). After resting, the temperature will rise ...