Beef Wellington combines tender steak with flaky puff pastry, and the contrasting textures require finesse when slicing so it doesn't fall apart.

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of ...

Sear 7-bone shoulder steaks and slowly cook them with onions, beef stock, and aromatics in this low and slow stovetop braised beef dish.

Probably the fastest steak pie you’ll ever make ... Line a baking tray with baking paper. Unroll the pastry and cut in half. Re-roll one half, wrap in foil and set aside or freeze for another ...

This classic steak pie uses stout to make a ... trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape.

When it comes to pies, I just can't go past a traditional steak filling. Comforting, hot puff pastry filled with succulent tender beef and mushrooms in a tasty sauce - what's not to like?

Tip: To get the pastry the right size, put your slow cooker lid on top of your puff pastry sheet and cut round it before adding to the slow cooker. Throw all the ingredients, except the pastry and ...