Beef Wellington is the perfect main for a special ... slightly overlapping. Spread a strip of chicken liver pâté across the centre of the pancakes, to roughly the same width as the beef fillet.

The pâté is usually chicken liver but can be pâté de foie gras, and while it can and does contain cream, because of its purpose in a Beef Wellington you would make it with less cream than you ...

Although the exact origin of the beef Wellington isn’t known, most diners can agree that few things beat a succulent cut of meat wrapped in flaky puff pastry. Traditionally, a centre-cut beef ...

Popular in the decades following the Second World War, beef wellington traditionally involves ... whether that’s chicken liver or foie gras. Delia Smith adds dried porcini, while Mary Berry ...

Beef Wellington, as beloved as it is in Britain ... To keep costs down for the duxelles pâté, he used bacon, onion, garlic, chicken livers and “wonky” mushrooms that are cheaper than ...

When a reader requested the recipe for BLT Steak’s chicken-liver pâté, our food and wine editor, Todd Kliman, confessed he’d like to make it himself. “That pâté is one of the richest, most luxuriant ...

Tender beef swaddled in layers of buttery pastry and pâté-enriched mushrooms, beef Wellington honours either the gumboot (for the shape, some argue), or the man that gave the boot its name, the first ...

Wrapped in golden, buttery puff pastry and filled with savory mushroom duxelles, this celebration-worthy beef Wellington is just as gorgeous as it is delicious. Elizabeth Mervosh is a recipe ...

Beef wellington is a traditional English creation made with beef tenderloin, then embellished with pate and mushroom duxelles baked in a puff pastry. Every delicious bite has a moist beef center, ...