Beef Wellington has been a British dinner party classic for many years and one of the most delicious ways to serve a fillet of beef. But where does the name Beef Wellington come from and is it really as British as we think it is?
Some say it was thought up as the British answer to the French ‘filet de boeuf en croûte’. Other theories focus on the look of the pastry as it comes out of the oven and say it gets its name because it looks like a Wellington boot! The most popular and perhaps most likely story is that Beef Wellington is was after the First Duke of Wellington, Arthur Wellesley after the battle of Waterloo in 1815.
Wherever the dish comes from, Beef Wellington makes a superb meal for a special occasion or a treat whilst on holiday. It is also a fabulous dish to spoil your loved one with at Valentine’s Day! So why not give it a go this weekend?
1 onion, finely chopped
150g chestnut mushrooms, finely chopped
2 cloves garlic, minced
3 tbsp flat leaf parsley, finely chopped
100g smooth pate
750g fillet of beef
salt and black pepper
500g ready-made puff pastry
1 egg, beaten
- Pre heat the oven to 200°C
- In a large frying pan, melt the butter and add the onion. Soften for about five minutes before adding the mushrooms and cooking for a further five minutes. Stir in the garlic and parsley and season with a salt and pepper. Set aside to cool
- On a lightly floured surface roll out the pastry so that it is large enough to completely cover the beef
- Stir the pate into the mushroom mix and put to one side
- Spread the pate mixture onto the pastry and place the beef on top then brush the edges of the pastry with the beaten egg
- Fold the pastry over the beef so that it is fully enclosed and the edges are well sealed
- Place onto a baking sheet and brush with the rest of the beaten egg
- Chill for ten minutes before baking for approximately forty minutes or until the pastry is golden brown
- Leave to rest for ten minutes before serving with steamed vegetables. Simply spectacular!