British&French (?) Dish - Beef Wellington

Beef Wellington is a classic British dish with a rich history. The origins of Beef Wellington are somewhat unclear, and there are different theories about how the dish came to be. One popular belief is that it is named after Arthur Wellesley, the first Duke of Wellington, who was a prominent military and political figure in 19th-century Britain. The dish is said to have been created in his honor, either because of his fondness for beef, mushrooms, and pastry, or because its luxurious ingredients and preparation were deemed fitting for a man of his stature.

Another theory suggests that Beef Wellington has its roots in French cuisine, particularly in a dish called "filet de bœuf en croûte," which consists of beef fillet wrapped in puff pastry. The idea might have been brought to England and evolved into what is now known as Beef Wellington.

The dish itself typically consists of a beef tenderloin or fillet that is seared, then coated with a layer of mushroom duxelles (a mixture of finely chopped mushrooms, shallots, and herbs). The beef and mushroom mixture are then encased in puff pastry and baked until the pastry is golden brown. The result is a decadent and flavorful dish with a crispy exterior and a tender, juicy interior.


Beef Wellington gained popularity in the mid-20th century and has since become a classic and iconic dish, often served during special occasions and holidays. While the traditional recipe involves beef, variations with other proteins, such as salmon or lamb, have also emerged over time. Beef Wellington remains a symbol of elegant and indulgent dining.

Beef Wellington Recipe;

Ingredients:

• 2 to 3 pounds (about 1 to 1.5 kg) beef tenderloin
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup Dijon mustard
• 8 ounces (about 225g) cremini or button mushrooms, finely chopped
• 3 shallots, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1 package (about 17.3 ounces) puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

Instructions:

• Preheat your oven to 400°F (200°C).

• Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove from heat and let it cool.

• Brush the cooled beef with Dijon mustard, covering it evenly.

• In the same skillet, melt butter and sauté the mushrooms, shallots, and garlic until the mushrooms release their moisture and the mixture becomes dry. Add white wine and cook until the liquid evaporates. Allow the mushroom mixture to cool.

• Roll out the puff pastry on a lightly floured surface. Place the mushroom mixture in the center, spreading it evenly. Put the mustard-coated beef on top of the mushroom mixture.

• Fold the pastry over the beef, sealing the edges. Trim any excess pastry and crimp the edges to seal the Wellington.

• Brush the pastry with the beaten egg for a golden finish.

• Place the wrapped beef on a baking sheet or in a baking dish, seam side down. Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.

• Allow the Beef Wellington to rest for a few minutes before slicing.

Serve the Beef Wellington slices with your favorite side dishes. Enjoy your homemade Beef Wellington!

Beef Wellington videos:

How to Make Perfect Beef Wellington;

Christmas Beef Wellington;

Beef Wellington Made Easy;

References;

1.  "Beef wellington". BBC Good Food. Retrieved 18 January 2024.
2. ^ Olver, Lynne. "Beef Wellington". The Food Timeline.
3. ^ Jump up to:
4. Hyslop, Leah (21 August 2013). "Potted histories: Beef Wellington". The Daily Telegraph. Retrieved 14 May 2015.
5. "First Class Menu, 10th Nov 1899, Hamburg-America line". menus.nypl.org. Retrieved 29 October 2018.
6. Ochorowicz-Monatowa, Marya (1910). Uniwersalna książka kucharska (in Polish). Lwów; Warszawa-Łódź: Księgarnia H. Altenberga; Ludwik Fiszer. p. 52, 304.
7. "Marya Ochorowicz-Monatowa "Uniwersalna książka kucharska"". Salon tradycji polskiej (in Polish). Muzeum Lwowa i Kresów. Archived from the original on 16 February 2019.
8. Small, Sidney Herschel (9 January 1930). "Custom Built". Chicago Daily Tribune. p. 27. ProQuest 181103725.
9. "Tender is the Pork". Food Network. 30 May 2015. Retrieved 24 November 2022.

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