Beef Wellington is an
English 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 (as with
filet mignon) prior to wrapping and baking.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.
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