It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The recipe does not differ from the dish later known under this name. In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line. However, she cautioned, there are no 19th-century recipes for the dish. Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.Ī whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. Inside of a medium-rare beef Wellington A whole beef Wellington Menus for the "exquisite dinners" from the Maria Ochorowicz-Monatowa's Uniwersalna książka kucharska from 1909 including "Fillet à la Wellington"īeef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.
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