Cooking a steak can be intimidating on its own. Wrapping it in puff pastry and baking the entire thing can feel even more daunting — as though you've, ahem, raised the "steaks" a little too high.

Chef TJ Hoy, Chef de Cuisine at Gage & Tollner, demonstrates how to perfectly cook your beef for a delicious beef wellington.

sliced beef Wellington on a wooden board, with a lattice pattern on the pastry crust - Jodi Hinds/Getty Images If you're familiar with beef Wellington, then you know this sophisticated dish is a labor ...

This is an easy take on a classic dish 🥩✨ Elaine shows a simple, approachable way to make beef Wellington without the stress. Perfect for special dinners, holidays, or when you want to impress ...

Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and ...

1 cup sugar in the raw, plus more for dusting Place the heavy cream and half and half in a sauce pan. Split the vanilla bean in half lengthwise and scrape out the seeds with a knife. Add the seeds and ...

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 ...