For an extra special Sunday lunch serve up a classic beef Wellington, James Martin even shows you how to make the puff pastry from scratch. Tip the flour and salt into a large bowl, add the cubes ...

Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef.

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 ...