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Beef Wellington

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Beef Wellington with Demi Glace

If you have more time than you do money, and you really want to impress your dinner guests, there's nothing like Beef Wellington. Of course, this is on the understanding that your guests are carnivorous gourmands with little concern for calorie counts or cholesterol levels when it comes to haute cuisine.

Beef Wellington

The origin of Beef Wellington is not entirely certain, but it is definitely named for Arthur Wellesley, First Duke of Wellington (1759-1852). A British military commander and statesman, he famously defeated Napoleon at Waterloo and later went on to serve two terms as Prime Minister of England. Legend has it that Wellesley so loved this elaborate dish that he even had his chefs prepare it in camp during the Napoleonic Wars. However, there is no conclusive evidence that he ever ate it at all. It could simply be an impressive dish named to honor a man with an impressive resume.

The Bridge and Tunnel Club makes its B Welly entirely from scratch, which means we made pastry dough, liver paté, and duxelles; wrapped them all around our filet; and then dumped some sauce on the finished product.

Click on each link below to find out how to do it up old school:

Beef For Beef Wellington
The Meat

Sauce Espagnole
Sauce Espagnole

Puff Pastry Dough For Beef Wellington
Puff Pastry Dough

Liver Pate For Beef Wellington
Liver Paté

Duxelles For Beef Wellington

Beef Wellington -- The Finished Product
Putting It All Together


Beef Wellington Wikipedia Entry

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