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. The origin of the name is unclear but one theory is that beef Wellington was 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 bœuf en croûte during a period when England was often at odds with France. Still another theory is that the dish is not named after the Duke himself, but rather that the finished joint was thought to resemble one of the brown shiny military boots which were named after him.
A Great British dish used for Sunday lunch or even a dinner party. Watch Gordon Ramsay step by step on how to create this mouth watering master piece. Enjoy!
Why not check out Real Wellingtons on http://www.targetwholesale.co.uk/
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment