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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