Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. To cook a whole fillet, season ...

When the weather turns chilly, or you simply need a hearty comfort food dinner, it's hard to beat a delicious beef stew. Although the flavorful mixture is packed with veggies, potatoes, and other ...

According to Penn State University, there are about eight primal and sub-primal mouthwatering cuts of beef: chuck, round, loin, rib, plate, flank, brisket, and shank. Tenderloin and filet mignon are ...

Beef filet 800 g (4 da circa 200 g l'uno) Garlic 2 spicchi Rosemary q.b. Extra virgin olive oil 2 cucchiai Fine salt q.b. To prepare the beef fillet with red wine sauce, start with the sauce: peel and ...

With the evenings becoming cooler and darker, the barbecue feels out of the question. Instead, try this fillet of beef poached in a flavoursome stock. It’s soft and tender when sliced thinly and is ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The smaller oyster mushrooms are the most tender. As they grow, the stem can get a little tough, so ...

Chef Robert del Grande's unique method for roasting beef produces a succulent fillet that is perfectly cooked. The coffee and cocoa give the beef fragrance and an appealing color while the pasilla ...

Stage 10: Limoges - Issoudun Today is Bastille Day and Gabriel Gaté is in a winery talking about the food from the Limousin region in the centre of France. French restaurateur and chef, Philippe ...

It’s as tender as tenderloin, at a fraction of the price.

Impress your guests with this Christmas roast classic – plus, how to cook it to the perfect pink Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved ...