Beef Wellington
Sign in to savefilet steak with pâté and duxelles in puff pastry
In the Vinony graph
Vinony's link graph records 695 inbound references to Beef Wellington, and connects out to pho, Chateaubriand steak and chicken fried steak.
Vinony files it under Baked foods, British beef dishes and Pastries.
Vinony links it to 32 Wikipedia language editions.
Key facts
- Course
- Main
- Serving temperature
- Hot
- Main ingredients
- Beef, shortcrust pastry, duxelles
via Wikipedia infobox
Wikidata facts
- Has part
- puff pastry
- Named after
- Arthur Wellesley, 1st Duke of Wellington
- Country of origin
- England
- Material used
- beef tenderloin
- Image
- Beef Wellington - Crosscut.jpg
Show 3 more facts
- native label
- beef Wellington
- Commons category
- Beef Wellington
- has characteristic
- wrap
Sources (1)
via Wikidata · CC0
~4 min read
Encyclopedic overview
Beef Wellington, whole Beef Wellington is a baked dish made of beef tenderloin and duxelles wrapped in shortcrust pastry. Some recipes include wrapping the contents in prosciutto, or dry-cured ham, which helps retain moisture while preventing the pastry from becoming soggy; use of puff pastry; or coating the beef in mustard. Classical recipes may include pâté.
A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions before wrapping and baking.
Excerpted from Wikipedia’s “Beef Wellington” article, available under the CC BY-SA 4.0 licence.