Beef Wellington

A whole beef fillet is coated with mushroom duxelles and pâté, wrapped in puff pastry and baked so the pastry is crisp and the beef stays pink. It is a celebratory British showpiece.

Beef Wellington’s exact origins are debated, with no solid evidence linking it to the 1st Duke of Wellington despite the popular story. The dish likely evolved from earlier British and French traditions of wrapping meat in pastry, such as filet de bœuf en croûte, and the name appears to have solidified in the mid-20th century.

In the United Kingdom, the classic version uses a whole beef fillet, mushroom duxelles, and often pâté, wrapped in puff pastry. Regional variations exist, such as adding ham or prosciutto, or using a shorter pastry, but the dish remains a celebratory centerpiece for festive meals and special occasions, prized for its dramatic presentation and rich flavor.