Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Preheat the oven to 220C ...
Nothing says autumnal feasting quite like a beef wellington with its hunk of beef fillet wrapped in golden flaky pastry – complete with plenty of buttered greens and a rich red wine jus, of course.