I’m quite a fan of beef wellington. If on the menu, for sure I will choose it, in any restaurant. But it’s not an easy dish to get right. Mainly because of the beef because you need to get the meat just right otherwise it will be ruined. So I decided to try individual portions: mini beef wellington 🙂 I find that it’s easier to cook. And when I try a bigger version, I have to slice it to be able to divide between the plates. I find that it ruins the whole design of the dish. By doing smaller versions, each person gets one and it looks better.
Looking into the origins of this dish, there’s a bit of confusion. Some say that it was named after the Duke of Wellington because he always asked for this dish to be served in his dinner parties. But when we look at it, the dish already existed in France but with another name: bœuf en croûte (fillet of beef in pastry). The dish became more popular in England after the Battle of Waterloo so it looks like the English chefs used the french dish and made it their own to spite the neighbours across the canal? Who knows for sure? But it’s for sure a beautiful dish and it doesn’t really matter who invented it 🙂
This time I’ve used the traditional version with beef. But I’ve also tried it with pork and with chicken using exactly the same method. It comes out as good, believe me. Try it and let me know which one you prefer 🙂