and served with a luxurious **red wine reduction or classic Madeira sauce**. Crisp on the outside, juicy and tender on the inside, this **Beef Wellington** is the perfect dish for special ...

Coat thawed ribeye with oil and sprinkle steak seasoning all over the roast, cook each side for about 5-8 minutes then transfer to a roaster with about 1-2 cups of beef stock, fat side up.

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 ...

Below is a Sunday Brunch recipe for Feb. 12, 2012:Deconstructed Beef Wellington Serves 2Puff Pastry ... add butter and remove from heat.Brown Mushroom Sauce 6 tablespoons butter 1 cup mushrooms ...