The origins of this dish are unclear. Some say that it was invented in France in the form of the classic "filet de boeuf en croûte"; others say that it was named after the first Duke of Wellington; whilst some even claim that it was created in Ireland.
There are many variations to a classic beef Wellington but in essence, the dish consists of fillet steak that is coated with pâté and duxelles mushrooms, wrapped in puff pastry and baked in the oven. Whichever type of mushrooms you use for this recipe is your choice. Perhaps a mixture of chestnut, porcini and oyster mushrooms for example would enrich this recipe.
Various herbs and spices are also incorporated: mainly thyme and parsley, although others such as ginger and allspice can be used. The beef, at its best, should be pink in the middle, and to prevent the pastry from turning soggy, the beef is often also wrapped in a pancake. However, more recently, chefs are substituting the pancake for Parma ham or pancetta for the same effect.
Below we offer you two varied recipes for this delicious beef in pastry recipe.