1 Beef tenderloin (4-5 pounds), trimmed and silverskin removed Coarse salt and freshly ground pepper 2 tablespoons Safflower oil 2 packages (12 ounces each) all-butter Puff Pastry 8 ounces Mousse Pate ...

If you haven’t run into beef Wellington yet, it’s a rather impressive meal. It starts with searing a luxurious cut of beef, the tenderloin, smothering it in dijon mustard, and wrapping it in layers of ...

Indulge your taste buds in a symphony of flavors with our irresistible Individual Beef Wellingtons! These mini delights are not just a meal; they’re a culinary experience. Tender beef, savory ...

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 ...

1. Preheat the oven to 400 degrees. Line a large baking sheet with a silicone baking mat or parchment. 2. Heat a medium sauté pan over medium heat and add the olive oil. Cook the mushrooms, shallot, ...

Donna Kelce hosted this year’s Pillsbury Bake-Off, which was won by Julie McIntire of Independence. Courtesy Pillsbury An Independence woman has won the $50,000 grand prize in the Pillsbury Bake-Off ...

City Grill stopped by NewsChannel 7 at 5 to share an appetizer and cocktail recipe as part of the special holiday series, "Haps and Apps" only on NewsChannel 7 at 5 p.m. Combine all ingredients in hot ...

In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook 2 to 3 minutes until tender and all liquid is evaporated, stirring often. Stir in onion, thyme, 1/4 teaspoon ...

1. Preheat to the oven to 400 degrees F. 2. In a large skillet at medium-high heat, heat the olive oil. Pat the beef dry with a paper towel and season with Garlic powder, salt, and pepper. 3. Sear the ...