Beef Wellington

Beef Wellington is a preparation of beef tenderloin coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked.

A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.There are many spices you can add to enhance the flavor some examples are curry, allspice, any grilling mix or ginger.

The origin of the name is unclear [ [http://www.foodtimeline.org/foodmeats.html#beefwellington Food Timeline] ] . Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French "filet de boeuf en croûte" during a period when England was often at odds with France. Still another theory is that the dish has not been called after the Duke himself, but rather because the finished joint was thought to resemble one of the brown shiny military boots which were called after him [ [http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=95 The Great British Kitchen] ] .

"Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations being Sausage Wellington and Salmon Wellington.

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References

External links

* [http://www.practicallyedible.com/edible.nsf/pages/beefwellington Practicallyedible.com]
* [http://www.channel4.com/food/recipes/chefs/gordon-ramsay/beef-wellington-07-12-21_p_1.html]