Shallot and Red Wine Beef Wellington Sauce by Pamela Orbin

Learn how to cook a rich and savory sauce for your beef wellington.

Ribeye Steaks Bordelaise by John Spottiswood

When you're in the mood for grilled steak, but want to dress it up a little and serve it with a wonderful bottle of Cabernet or Bordeaux, this is a great French standby. We like to serve this over mashed potatoes with some sort of dark leafy green. In this case we served it with Kale sauteed with bacon and cashews. It was awesome!

Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled US beef tenderloin

pepper charred rib eye tomatoes chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

pepper charred rib eye tomatoes chutney

Beef Wellington by Kitchen Conundrum