Beef Wellington from Harrods Food Halls, London, garnished with salmon roe on toast

Individually-wrapped Beef Wellington, medium rare, served with asparagus

Beef Wellington is an English preparation of beef tenderloin coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Shayne Bower was best known as the professional wrestler Biff Wellington. ... Image File history File links Metadata Size of this preview: 800 × 584 pixelsFull resolution (1143 × 834 pixel, file size: 284 KB, MIME type: image/jpeg) Beef Wellington from Harrods Food Halls, London. ... Image File history File links Metadata Size of this preview: 800 × 584 pixelsFull resolution (1143 × 834 pixel, file size: 284 KB, MIME type: image/jpeg) Beef Wellington from Harrods Food Halls, London. ... This article does not cite any references or sources. ... This article is about the capital of England and the United Kingdom. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... For the botanical genus, see Asparagus (genus). ... English cuisine is shaped by the countrys temperate climate, its island geography and its history. ... Beef tenderloin Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the middle of a cow. ... Various pâtés and terrines Salmon terrine, with a cream and herb sauce A slice of Bloc de foie gras Pâté (French pronunciation: ; RP pronunciation: ; General American pronunciation ) is a form of spreadable paste, usually made from meat (although vegetarian variants exist), and often served with toast as... Pâté de foie gras (right) with pickled pear. ... Duxelles is a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter. ... Wikibooks Cookbook has an article on Puff pastry Apple turnover, made with puff pastry In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre) is a light, flaky pastry made from dough of the same name. ...

A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions (as with filet mignon) prior to wrapping and baking. Fillet Mignon is a steak cut of beef taken from the tenderloin, or psoas major of the cow. ...

Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de boeuf en croûte during a period when England was often at odds with France. Field Marshal Arthur Wellesley, 1st Duke of Wellington, KG, GCB, GCH, PC, FRS (c. ... Species Tuber aestivum Tuber brumale Tuber gibbosum Tuber himalayensis Tuber magnatum Tuber melanosporum Tuber mesentericum Tuber oregonense Tuber sinensis The true truffles are a group of several valuable and highly sought-after edible species of underground ascomycetes belonging to the fungal genus Tuber. ... Madeira is a fortified wine made in the Madeira Islands of Portugal, which is prized equally for drinking and cooking; the latter use including the dessert plum in Madeira. ...

Beef Wellington is one of a few dishes often featured on the television program Hell's Kitchen. Hells Kitchen is the name of a cooking-based reality show. ...

"Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations being Sausage Wellington and Salmon Wellington. This article is about the prepared meat. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ...

External links

• Practicallyedible.com

• [http://www.lewiandwoolfsonbestbeefwellingtonever.com/thankgodwemadeitafterallthoseyears