Two words:
OLD SCHOOL
OK, I promise to never say that again. EVER.
But come on, it is. The origins of this little dish are contended among food historians, but one thing everyone can agree on, it wasn’t exactly dreamed up by a poncy new chef wanting to do something different.
Some say that it was Duke Wellington’s favorite dish, and hence is called Beef Wellington. Others say it is of Irish decent, from a dish called steig Wellington of Ireland. Heck, the French even have a version somewhat similar called “fillet de boeuf en croute”. Personally, I don’t care to ever argue food history, especially when it comes to “what is an authentic blah blah blah”. Bollocks to all that, this is what it is – a fillet of beef, wrapped up with mustard and mushrooms, foie gras pate (if you like that kind of thing) and finally wrapped in puff pastry. Call it Shirley if you makes you happy.
Now, as any reader of this blog knows, I tend to go out of my way to avoid anything to do with pastry. I run even faster, and even further when it involves pastry and a not exactly cheap cut of meat, the beef tenderloin. So screw up the pastry, and you have wasted a very good, expensive cut of meat.
No pressure.
