Photos


Beef Wellington uses a center-cut beef tenderloin section. Whether it’s a standing prime rib, a rack of lamb or a saddle of veal, roasts can be as intimidating as they are dramatic.

Associated Press
{#

You must be logged in to post comments. Please log in here or click the comment box below for options.

comments powered by Disqus
#}


Sections


Profile

Contact the Spokesman

Main switchboard:
(509) 459-5000
Customer service:
(509) 747-4422
Newsroom:
(509) 459-5400
(800) 789-0029
Back to Spokesman Mobile