This article was produced by National Geographic Traveller (UK). In 1839, Arthur Wellesley, the first Duke of Wellington, hosted a sumptuous supper to commemorate his victory over Napoleon Bonaparte ...

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 ...

Located on the edge of the Yorkshire Dales, The Black Bull Inn's wellington features fillet of Howgill Hereford beef, coated in a layer of bacon jam. Photograph by Phil Rigby This article was produced ...

This video features an ultra tender beef fillet cooked outdoors in the forest, paired with perfectly prepared fan potatoes.

Today let's make crusted cheese beef fillet steak sandwich, which is mouth-watering and filling. Marinate the steak with salt, seasoning, and black pepper. Pan-sear it in a hot nonstick pan with the ...

Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and ...

According to the National Day Calander, a filet mignon is a steak that is taken from the smaller end of the tenderloin of the beef carcass. Filet mignon is French for “cute fillet” or “dainty fillet” ...

Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to avoid the dreaded soggy bottom is a matter of debate. Popular in the decades ...

Rich, luxurious and labour-intensive to make, beef wellington is a real indulgence. Traditionally a large piece of fillet covered in a layer of duxelles – finely chopped mushrooms and shallots – and ...