Perhaps the only dish more elegant than a filet mignon is a flaky, savory, tender beef Wellington ... for how harmoniously they work with both red wine and parsnips. As a plus, the dried porcinis ...

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 ...

Leftover corned beef makes a raunchy reuben sandwich ... Serve with the jus as a dipping sauce (and a cheeky bluff oyster to garnish).

This the ultimate beef stew. In France it is known as boeuf ... This is perfect for stewing as it will melt into the surrounding sauce giving a wonderful thickness and rich flavour.

Online people were blown after ABS-CBN broadcaster Korina Sanchez described Gordon Ramsay’s Beef Wellington as “embutido”.