Individual Beef Wellingtons – delicious!

10 May

DSCI0625I remember the first time we had a Beef Wellington. I loved it but my husband, who hates to eat meat that is too pink or bloody, had to have his flashed off in the frying pan. When I saw this recipe I could feel my mouth watering but I was quite nervous about what my husband would think of it.  The steak is a fillet and it would have been criminal to overcook it so I decided to go with the recipe. Thankfully they turned out perfectly.  The Parma Ham prevented the pastry from having a soggy bottom and added a lovely flavour to the finished dish.  Fillet steak is obviously not cheap but it is well worth the money for such a beautiful dish. Perfect for a romantic meal for two or a dinner party for special friends.  I served mine with green vegetables as I felt there was enough starch in the pastry for a rounded meal.

The origin of the name is unclear. (Wikipedia)

There are theories that suggest that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is a noted lack of evidence supporting this. In addition to the dearth of evidence attaching this dish to the famous Duke, the earliest recorded recipe to bear this name appeared in a 1966 cookbook.

Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars.

Still another theory is that the dish is not named after the Duke himself, but rather that the finished joint was thought to resemble a Wellington boot, a brown shiny military boot named after the duke.

Here is the link to the recipe:  http://www.olivemagazine.com/recipes/beef-wellingtons/4010.html 

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