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Fillet of Beef Wellington | Gordon Ramsay

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Mooo

4.2  (327) · $$$$ · Steak

15 Beacon St

"I got the beef wellington cooked and seasoned perfectly. Apple tart..."

Marliave

4.3  (514) · $$$ · Bar

Boston, MA

"We got the Sunday Gravy and Beef Wellington and they were only ..."

R.F. O'Sullivan & Son

4.5  (478) · $ · Hamburger

Somerville, MA

On the menu: beef wellington

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INGREDIENTS

2 x 400g beef fillets

Olive oil, for frying

500g mixture of wild mushrooms, cleaned

1 thyme sprig, leaves only

500g puff pastry

8 slices of Parma ham

2 egg yolks, beaten with 1 tbsp water and a pinch of salt

Sea salt and freshly ground black pepper

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The history is frequently disputed, but it is generally agreed that the dish was created in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo on June 18 1815.

Despite all the speculation, in 1965 The New York Times outlined the gold standard of the dish as a beef tenderloin cooked in a rich pastry crust and “embellished with pate de foi gras, truffles and cognac.”

This set a high standard for the dish, which has since become a dinner party favo

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by Gordan Ramsey