Where Is Beef Wellington From?

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Beef Wellington is a well-known favorite of Gordon Ramsay’s; he claims that it “has to be the ultimate indulgence,” adding that “Beef Wellington would definitely be on my last supper menu.” It’s a dish that has appeared on the menus of numerous of his restaurants all over the world, and it won’t be disappearing anytime soon!

We were unsure of the dish’s origin or who the brilliant mind that thought of wrapping beef in pastry (whoever they were, we owe them!) was. However, after doing some Wellington-related research, we’ve discovered a few theories about the infamously delicious dish.

The Duke of Wellington

Most experts agree that the dish was developed to honor Arthur Wellesley, the first Duke of Wellington, and his victory at the Battle of Waterloo on June 18, 1815. After defeating Napoleon Bonaparte the previous year, the Duke received his title, and soon after, he was appointed prime minister. Such a legendary figure needed to be memorialized, so (of course) they named a beef dish with pastry on top after him.

The Greeks were the first to wrap their meat in a flour and water paste to seal it before cooking, and the Cornish Pasty (the staple of miners’ lunchboxes) has been around since the 14th Century. Meat wrapping in pastry has been a popular culinary technique used in many countries for many centuries. But rather than being a dish created especially for the Duke of Wellington, the Beef Wellington most closely resembles the French filet de boeuf en croute and may have been given the Beef Wellington name after the Battle of Waterloo.

Popular explanations for why the dish was given the name Wellington, honoring the Duke of Wellington, include the following:

1) Arthur Wellesley didn’t care what he ate and let his chef make whatever he pleased; the chef particularly enjoyed making Wellingtons.

2) The Wellington Boot reference in the finished dish is how it got its name.

3) Originally French, the dish was given a new name during the wars with France.

Wellingtons Across the Pond

Although Wellingtons are very well-liked in Europe, they are also well-liked in America. According to rumors, Richard Nixon loved beef Wellington, which was featured in the White House cookbook. The New York Times described the dish’s ideal version as a beef tenderloin cooked in a rich pastry crust and “embellished with pate de fois gras, truffles, and cognac” in 1965.

Even more so than the UK, Beef Wellington may have American origins. Many of the earliest mentions of “Beef Wellington” are from the US, such as Fillet of beef, a la Wellington in the Los Angeles Times in 1903 and its appearance in a 1939 guide to restaurants in New York City titled Where to dine in 39. The popularity of the dish soared after Julia Child’s television show “The French Chef,” which aired in the US in 1965, featured a filet of beef Wellington.

So, Where’s the Wellington From?

It seems that there is no definitive answer regarding the true origins of Beef Wellington and its history. It draws inspiration from a variety of sources and cultures, just like many of the best foods in the world, and it evolved naturally to become what it is today.

The most crucial thing to remember when preparing a fillet of beef Wellington is not to slice it too thin. Slice it about an inch thick. ’.

Taste the Wellington for Yourself.

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Beef Wellington Made Easy

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