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 ...

In a small saucepan, bring the beef stock and water to a boil ... Stir in 1/4 cup of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes.

sliced 75 g shitake mushrooms 4 tablespoons Madeira (or pork or even V & A wine will suffice) 300 ml chicken stock 4 tablespoons heavy cream 200 g butter, diced METHOD 1. Season the beef fillet ...

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 ...

To make the mayonnaise, start by making a beef Madeira reduction. Combine the beef stock, 150ml/5fl oz Madeira and the port in a pan and reduce to a glaze, then finish with the remaining 50ml/2fl ...

Next add the Madeira – turn up the heat and reduce this by half, once reduced add the red wine. Reduce this by half yet again. Now add the beef stock and further reduce by half. In a small ...

Chef Staib prepares Madeira Onion Soup, Periwinkles, and Beef Tongue with Caper Sauce. Discover why Rye Coffee became a popular drink in America after President Jefferson and Congress imposed a ...

To layer the flavors in this dish, chef Rory Herrmann marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten ...