Beef Wellington is the preparation of a fillet steak coated with pÃÆ'¼Åà © t (often pÃÆ'ngà © de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping meat layered in cream to retain moisture and prevent it from making pastries.
All tenderloin can be wrapped and roasted, and then sliced ​​to serve, or tenderloin can be sliced ​​into individual parts before being wrapped and roasted. Many seasonings can be added to enhance the flavor; some examples are allspice and ginger.
Video Beef Wellington
Naming
Origin
The origin of the name is unclear, with no definite connection to Arthur Wellesley, Duke of Wellington the 1st.
Leah Hyslop, writing in The Daily Telegraph, observes that by the time Wellington became famous, pastry-baked meat was an established part of British cuisine, and that the resemblance of the dish to French filet de boeuf en croa  »te (beef fillet in pastry) may imply that" Beef Wellington "is a" timely patriotic rebranding of trendy continental cuisine ". However, he warned, there is no 19th century recipe for the dish. There was a mention of "beef fillet, a la Wellington" at the Los Angeles Times in 1903, but the first appearance of the dish itself was on the Oxford English Dictionary citing the year-old food guide 1939 New York with "Cooked Tenderloin of Beef Wellington", left to cool and rolled in a pie.
Clarissa Dickson Wright argues that "This dish has nothing to do with the great hero, the Duke of Wellington; it was created for civilian acceptance in Wellington, New Zealand, but it is a great addition to any party."
Also named dish
Similar plates of various types of baked cooking in the cake include sausage and salmon. Various Wellington vegetarian mushroom recipes also exist.
Maps Beef Wellington
See also
- The food portal
- Shooter Sandwich
- List of beef dishes
- List of steak dishes
References
Source of the article : Wikipedia
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