The name arose because its form resembles the Wellington boot.

Wellington loved this dish so much it had to be served at every dinner.

Wellington the soldier had no concern at all for what food he was served and so allowed his cook to indulge his own fancies, of which this is one.Possible origins which have been suggested for the name include: The name is assumed to be a homage to the great Irish general of the British Army and later Prime Minister, Arthur Wellesley, 1st Duke of Wellington (1769-1852), the hero of the Battle of Waterloo. The Wellington version consists of a whole fillet of beef wrapped in, or on a bed of, pГўte de foie gras and/or mushrooms (possibly with Madeira or Cognac), rolled in a shortcrust (or flaky or puff) casing, glazed and baked. See, for instance, the original 1672 receipt ' To make a Pasty of a Breast of Veal' in ' The Queene-Like Closet' by Hannah Woolley England has a particular tradition of these joint pasties going back at least to the 17th Century and always made with rich spicings and served with a wine sauce. The exact time depends on the thickness of the beef and the oven.Beef Wellington is a type of Beef Joint Pasty, made with a whole meat piece in pastry, rather than the chopped meat of the much more popular Cornish-type Pasty. BAKE the beef wellington beautiful golden brown in about 20 to 25 minutes. If you like you can carve the top of the puff pastry a bit. Create an egg wash with 2 egg yolks and a tablespoon of water and coat the puff pastry with egg.ДЄs soon as the oven is heated, you need to coat the puff pastry for a second time with egg wash. REMOVE the cling film and place the beef on the puff pastry.Д¬reate a package and make sure there isn't any air in between the meat and puff pastry. Make sure the puff pastry isn't too thin. Beef Wellington Finishing the beef wellington - 45 minutesДUST your work surface with flour and make sure the sheet of puff pastry is large enough to enclose the whole beef. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. MAKE a package of the beef and ham and place in the refrigerator for at least half an hour. DIVIDE the slices of ham over the cling film, make sure to create one large piece without holes.ДIVIDE the mushroom mixture over the ham, SEASON the beef with pepper and salt and place the beef in the center of the ham. Place a piece of cling film on the counter top as soon as the mushrooms are cooled off. If you chopped the mushrooms very finely, blending them isn't necessary. SEASON with pepper and salt and use a blender to create a mushroom puree. REMOVE the thyme from the sprigs and ADD it to mushrooms. You'll notice the mushrooms release some moisture. TRANSFER the beef to a plate and let is cool off.ДЇinely CHOP the mushrooms and cook them in the medium-sized skillet for about 10 minutes. Make sure it's beautiful browned on all sides and the center is still raw. HEAT olive oil in a medium-sized skillet and cook the beef on all sides.

Biff wellington