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. 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. "Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations being Sausage Wellington and Salmon Wellington. ____________________ Beef Wellington with Sautéed potatoes and wilted Baby Gem lettuce Serves 2 INGREDIENTS: 400g Beef fillet 400g Flat mushrooms 4 slice Parma ham English mustard for brushing meat 200g puff pastry 2 Egg yolks Approx 8 Charlotte/New potatoes 1 Clove garlic, crushed 1 Sprig thyme 2 large baby gem lettuce Salt and pepper Olive oil Mustard vinaigrette, optional METHOD: Pre-heat the oven to 200c. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool ...
Keywords: Gordon, Ramsey, cooking, Beef, Wellington
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