Plum & Spilt Milk is the darling restaurant at the Great Northern Hotel, that I’ve gushed about before in another blog post. The Duke is said to have requested that this beef dish be served at any dinner that he might be hosting. When shopping for this beef Wellington recipe, look for duck liver, chicken liver, or peppercorn mousse in specialty-food shops. The origin of Beef Wellington comes from a man named Arthur Wellesley. Beef Wellington is a dish that can be prepared up to 24 hours in advance and baked from fully chilled. Beef Wellington seems to be one of the most fancy-shmancy dishes out there – right up there with Baked Alaska. 1.0 out of 5 stars 3. I employ the moniker “Wellington” somewhat loosely here since 1) I’m utilizing pork instead of beef, 2) I omitted the liver, and 3) I’m adding spinach to the mix. Below we break down all of the elements of a classic Beef Wellington … It is then brushed with egg wash, scored and baked until the desired internal temperature of the meat is achieved, and the puff pastry is golden brown. Also Visit Mark’s website: Food for Thought Online. baby spinach• 1 pork tenderloin, cleaned and trimmed of excess fat and silver skin• 1 sheet frozen puff pastry, thawed• All purpose flour, as needed• 1 egg, beaten. Beef Wellington is type of steak that is coated with pâté and duxelles, and then wrapped in puff pastry before being baked. Brush the pastry with some beaten egg. TickTock124 11 of 78 Beef Wellington. France, England, Ireland, and even Africa have been sited as possible birthplaces. Beef Wellington : 101 Delicious, Nutritious, Low Budget, Mouth Watering Cookbook (Paperback)--by Heviz's [2015 Edition] Jan 1, 1672. The Wellington article states that the City was founded in 1839 - 24 years later. It comes from Plum & Spilt Milk, that’s where. Generally you want the beef fillet (tenderloin) to be fully cooled before wrapping it in the puff pastry as if the beef is warm when it is wrapped it can warm the puff pastry up and cause it … However, it’s always intrigued me. Ramsay, known for his rather aggressive and sometimes crude approach to cooking, teaching, and television, has declared the Beef Wellington his signature dish. Not surprisingly, this meal is not an easy one to put together. Wellesley is famous for defeating Napoleon at the Battle of Waterloo; he was dubbed the first Duke of Wellington. This process is repeated numerous times until a multi-stratified dough of flour and butter is produced. I have a feeling if I were to attempt a Beef Wellington I’d have to make it at least a dozen times before I’d dare blog about it. Most home cooks eschew the drudgery of making puffed pastry from scratch and opt for the frozen, pre-made counterpart. Season the beef fillets, then place them on top of the mushroom-covered ham. The French already had such a dish in their culinary repertoire known as “filet de boeuf en croûte.”  Someone, somewhere merely rechristened it “beef Wellington” in honor of Wellesley. Add a little water and deglaze the pan, scraping the caramelized bits off the bottom. Heat a large, non-stick chef pan over … Its elaborate, complicated nature sings of the Regency era, when even modest households like the Bennets in Pride and Prejudice employed a maid, a footman, and a cook. Paperback Currently unavailable. The seventh coalition, an amalgamation of numerous European countries and states amassed their armies. Beef Wellington saw a surge of popularity in the late 1950s, during Richard Nixon’s reign as president – it was his favorite meal. Easy Beef Wellington is a seared beef tenderloin fillet, brushed with English mustard, mushroom duxelles, prosciutto and wrapped in puff pastry. In any event, if you want the “real” thing, substitute beef tenderloin and swap the spinach for foie gras. On the … Chicken livers aren’t even a shadow of foie gras. Duxelles, by the way, are finely chopped mushrooms, onions, shallots, garlic, and parsley. Frozen beef wellington can be reheated by popping it straight into the oven (thawing may result in a soggy pastry). Halfway through tuck in the ends and finish rolling. felt that their culinary talent was being wasted, Difference between: Belgian waffles and regular waffles, Difference between: orange juice and Sunny Delight, Five Difference Between posts for January 2018, Where I get opinionated about Thanksgiving, gun control, and more, Difference between: Maine lobster roll and Connecticut lobster roll, Difference between: air fryers and deep fryers, Difference between: lo mein and chow mein, Which Lifetime movies are worth watching and which ones you can skip. An ultra delicious, less expensive way to serve a fancy meal! The origins of the basic recipe for Beef Wellington can be traced back to the kitchen of Arthur Wellesley, First Duke of Wellington. Continuing with the ingredients, eventually beef Wellington was augmented by topping the meat with foie gras and duxelles before wrapping it with the pastry. Beef Wellington is a pan-roasted cut of beef tenderloin that is brushed with mustard (Dijon or yellow) and is wrapped in ham di parma, duxelles, and puff pastry. Clearly any creation of the Beef Wellington for some civic reception in that City would have happened after that, probably well after. DVD $6.95 $ 6. I hope you’re feeling fancy, because Beef Wellington is a dish meant for celebrating. KitchenProject.com does an excellent job of describing the preparation process: “The beef  [tenderloin] is seared, then topped with either foie gras, and/or duxelles (a mince of mushrooms blended with additional flavoring ingredients), wrapped in a puff pastry and finished in the oven.”. In March of 1815 he returned to Paris and reclaimed his crown for a period known as the “hundred days.”  His previous enemies were determined to nip Napoleon redux in the bud. Please feel free to link to any pages of FoodReference.com from your website. Recipe BelowIt was Sunday June 18th 1815, about a mile south of the small village of Waterloo in what is now modern day Belgium. How did this pastry-wrapped meat dish come to be? Puff pastry encases the beef Wellington, making the outside buttery and crispy. Origin: UK: Produced: UK: Welfare: Grass-fed: Accreditation: Naturally reared: Our mouth-watering Beef Wellington features a prime, 21 day matured centre-cut fillet of beef, with duxelles mushrooms and tarragon, all encased in butter-enriched pastry. Here is a video on Gordon Ramsay making his signature Beef Wellington. Foie gras is the decadently unctuous liver of fattened ducks and geese. All rights reserved. Beef Wellington is one of those elusive, holiday showstopper dishes that seems harder to make than it really is. It appears that this recipe started off as nothing more than the beef wrapped in a simple dough, inevitably just flour and water. It is an elegant and decadent meal that is saved for special occasions. 1 beef wellington: 945 calories, 51g fat (13g saturated fat), 127mg cholesterol, 866mg sodium, 74g carbohydrate (3g sugars, 10g fiber), 48g protein. England has a particular tradition of these joint pasties going back at least to the 17th Century and always made with rich spicings and served with a … Usually it is just  omitted or in some cases replaced with some other type of liver pate  such as chicken liver which is basically a sacrilege. Puff pastry is very labor-intensive. Below is my recipe for pork Wellington. Sauté the mushrooms and shallots in olive oil with some thyme, salt, and pepper until the mushrooms are browned. For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network. cleaned and trimmed of excess fat and silver skin. Wellesley was awarded the title Duke of Wellington in 1814 after Napoleon’s first dethroning. Begin adding the spinach in batches until wilted. Place plastic wrap over the meat and with a mallet, pound the tenderloin flat to a width of about nine inches. The mixture should not be oozing liquid. Preheat your oven to 400 degrees. Even the culinary world sought to immortalize him with the classic dish that would bare his name:  Beef Wellington. Our food history column explores the background to Britain's most beloved dishes. A thin crepe keeps the … Wrapping meat in pastry was certainly not a novel idea in 1815. The dish dates back to at least 1939, though the English tradition of baking meat in pastry was established well before then. Named after the dining carriages on the Flying Scotsman, the restaurant is a shining beacon that is the gateway of Kings Cross station. Like so many classic recipes, where and when the dish was first created is a quagmire. The origin of the name is unclear, with no definite connection to Arthur Wellesley, 1st Duke of Wellington. Like so many classic recipes, where and when the dish was first created is a quagmire. For permission to use any of this content please E-mail: [email protected]  All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted. The origin of Beef Wellington comes from a man named Arthur Wellesley. Repeat this step with the other beef fillet, then chill for at least 30 … Begin rolling the dough around the pork and filling. Wellesley is famous for having won the battle of Waterloo in 1815 against Napoleon. Over high heat, coat bottom of a heavy skillet with olive oil. When baked, the melting butter releases steam and “puffs” the pastry by separating the numerous flaky layers. So where does the best beef wellington in London come from? Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events. Napoleon Bonaparte had been defeated the year prior. Meat wrapped in pastry was part of both English and French cuisine dating back to the 1800s. Beef Wellington is a beef tenderloin encased in a pastry crust and cooked. Use only enough water to deglaze and simmer most, if not all of it off. That first version of the dish was filled with truffle paste instead of duxelle mushrooms and the wrapping was normal pastry dough. An extensive selection of free food, beverage & agricultural magazines, e-books, etc. Frozen beef wellington should be reheated at 400 degrees F for 15 minutes, or place on the microwave on low power for 40 to 60 seconds, then place it in the oven at 250 degrees F for 12 to 15 minutes. 8 of 78 Beef Wellington. Simmer on low for a few minutes to evaporate the water. My vote goes to France. Season the meat with thyme, salt and pepper. Any other use of these materials without prior written authorization is not very nice and violates the copyright.Please take the time to request permission. Gebhard von Blucher commanded the Prussian forces while Field Marshall Arthur Wellesley, the Duke of Wellington, presided over a British army and its Anglo allies. Reportedly, Wellesley was “indifferent” to food, to the point that his cooks felt that their culinary talent was being wasted, and would often quit. Exact Ingredients Are Unknown. If the ends become undone simply pinch them closed. Many of the earliest references to ‘Beef Wellington’ come from the US, including 'Fillet of beef, a la Wellington' in the Los Angeles Times in 1903, and it appears in a 1939 guide to New York City restaurants 'Where to dine in '39'. It involves distributing cold butter between layers of dough, then folding the dough over and rolling it out. However, there was one meal that Wellesley couldn’t get enough of: a dish consisting of beef, mushrooms, maderia wine, and pate cooked in a pastry. Beef Wellington is a grand entrée that is indeed worthy of a duke. Approximately 190,000 men fought one of the most epic battles of the modern era. The earliest reference, in fact, comes from a 1903 mention from an LA newspaper, but even that Beef Wellington dish wasn’t close to the traditional recipe. Spread the mushroom and spinach mixture over the meat leaving about a one inch border of meat all around the outside perimeter. • 8 oz. Cloaked in mushrooms and prosciutto, and then baked inside a puff pastry crust, this meal takes the cake and will impress whomever you’re serving you’ll even be impressed, yourself! France, England, Ireland, and even Africa have been sited as possible birthplaces. Reportedly, Wellesley was “indifferent” to food, to the point that his cooks felt that their culinary talent was being wasted, and would often quit. Sprinkle the beef fillet with salt and pepper. After Waterloo came more accolades and advancement including the Prime Ministership. Duxelles is a mixture of chopped mushrooms, shallots, and herbs, cooked in butter. Wellesley requested this decadent delight at every dinner he hosted. ... Let beef come to room temp and wrap with twine to hold its shape while cooking. Oscar Alberto Arreola 9 of 78 Beef Wellington. Most beef Wellington recipes come together like this: Coat a well‑seared beef tenderloin in duxelles (finely chopped sautéed mushrooms), wrap it in crepes or thinly sliced prosciutto, top it with smears of liver pâté or slabs of foie gras, and encase everything in fancifully decorated pastry. That means the invention of the Beef Wellington is likely a modern tradition that’s been given a wonderful backstory to … The origin of Beef Wellington is unclear. The claimed year should be removed. If you’d like to give it a shot yourself, it could be a great substitute for ham or duck this Easter! In fact, historians agree that he failed to display the tactical brilliance which highlighted his previous reign. Chef Shawn Michael 10 of 78 Beef Wellington. Other sources attribute it to Arthur Wellesley, the 1 st Duke … The recipe is based on a classic French boeuf en croûte or beef wrapped in pastry.It is a great dish to make for a celebration and … And watch videos demonstrating recipe prep and cooking techniques. More recently, the succulent dish has become well known once again, thanks to Gordon Ramsay of the Food Network. When all was said and done nearly 50,000 men were dead or wounded, the French army was in tatters, and Napoleon was once again forced into exile, this time for the rest of his life. If the Beef Wellington did originate in New Zealand, it would not have been in 1815. I myself have yet to attempt making, or even try eating, Beef Wellington. The exact ingredients for the Beef Wellington have always been … Place the meat in the center of the puff pastry. This week: Leah Hyslop on the military myths behind Beef Wellington. Season beef with a pinch of salt and pepper on all sides. 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