Beef Wellington
Beef Wellington
Beef Wellington (pronunciation: /biːf ˈwɛlɪŋtən/) is a traditional British dish consisting of filet mignon coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked.
Etymology
The name is believed to be derived from Arthur Wellesley, 1st Duke of Wellington. Some theories suggest this was due to his love of the dish, while others propose it was named for its shape, which is reminiscent of one of the boots he popularized.
Preparation
The preparation of Beef Wellington involves several steps. First, the filet mignon is seared in a hot skillet for color and flavor. It is then coated with a layer of pâté, followed by a layer of duxelles, a mixture of finely chopped mushrooms, onions, and herbs sautéed in butter. The entire assembly is then wrapped in puff pastry and baked until the pastry is golden brown and the beef reaches the desired level of doneness.
Variations
There are several variations of Beef Wellington. Some recipes substitute the filet mignon with other cuts of beef, such as sirloin steak. Others replace the pâté with a layer of prosciutto or other cured meats. Vegetarian and vegan versions of the dish also exist, using ingredients like seitan, tofu, or portobello mushrooms in place of the beef.
Related Terms
- Filet mignon: A cut of beef taken from the smaller end of the tenderloin.
- Pâté: A mixture of cooked ground meat and fat minced into a spreadable paste.
- Duxelles: A finely chopped mixture of mushrooms, onions, and shallots, sautéed in butter and used in stuffing and sauces.
- Puff pastry: A light, flaky, unleavened pastry made from a laminated dough composed of dough and butter or other solid fat.
External links
- Medical encyclopedia article on Beef Wellington
- Wikipedia's article - Beef Wellington
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