Beef Wellington

The Beef Wellington is a meat dish that is supposedly from the Swiss chef Charles Senn at the Zurich International Culinary Art Exhibition ( CICA ) was created in 1930. But since it was already around 1900 recipes for it in several German cookbooks, this theory is disproved. It is rather a modification of the earlier French court filet de boeuf en croute. When beef Wellington is a fillet of beef with a jacket with Duxelles ( a puree of chopped mushrooms, partly also with pâté de foie gras ) in puff pastry. Classically, it was served with a demi-glace and, inter alia, braised salsify; today are different supplements and usually a Madeira and truffle sauce to be found.

Naming

Arthur Wellesley is appointed on the basis of his victory at the Battle of Waterloo over Napoleon Bonaparte for the first Duke of Wellington and is so, according to legend, right after the battle Serve the filet. Also it is assumed that the name come from the fact that the meat of the color of Wellington riding boots similar.