Wednesday 28 September 2022
Gordon Ramsay’s love of Beef Wellington is well known – he says that ‘Beef Wellington has to be the ultimate indulgence, it’s one of my all-time favourite main courses and it would definitely be on my last supper menu’. It’s a dish that has graced the tables of many of his restaurants across the world, and it isn’t going anywhere any time soon!
Like Gordon, we all love the flaky puff pastry, delicious duxcelle, and (of course) the tender sirloin – but we weren’t too sure about where it originated, or which bright spark first decided to wrap beef in pastry (whoever it was, we owe them!) After some Wellington-related research, we’ve discovered a few theories about the infamously tasty dish.
The Duke of Wellington
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. The Duke was given his title after defeating Napoleon Bonaparte the year before, and not long after he became Prime Minister. Such an iconic character needed immortalising, so (naturally) they named a pastry ensconced beef dish after him.
Wrapping meat in pastry has been a favoured culinary technique in many countries for many centuries- The Greeks were the first to wrap a flour and water paste around their meat to seal it before cooking, and the Cornish Pasty (the stalwart of miners’ lunchboxes) has been around since the 14th Century. However, the Beef Wellington most closely resembles the French filet de boeuf en croute and may well have been renamed the Beef Wellington after the Battle of Waterloo – rather than being a dish specifically created for the Duke of Wellington.
Some of the most popular theories for why the dish was named the Wellington, after the Duke of Wellington are:
1) Arthur Wellesley wasn’t fussed about what he ate and let his chef create whatever he liked – his chef liked creating Wellingtons.
2) The finished dish looks a bit like a Wellington Boot, hence the name.
3) The dish is French but was renamed during the wars with France.
Wellingtons Across the Pond
Whilst Wellingtons are extremely popular in Europe, they have also found fame in the United States. Beef Wellington was reportedly Richard Nixon’s favourite dish (it was included in the White House cookbook), and 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 fois gras, truffles and cognac’.
Beef Wellington may even have a closer connection to America than to the UK. Many of the earliest references to ‘Beef Wellington’ come from the US, including 'Fillet of beef, a la Wellington' in the Los Angeles Times in 1903, and it appears in a 1939 guide to New York City restaurants 'Where to dine in '39'. In 1965, the TV programme hosted by Julia Child ‘The French Chef’ aired in the US and included a Filet of Beef Wellington’ – after this the dish’s popularity skyrocketed.
So, Where’s the Wellington From?
It appears that there’s no clear-cut answer about the true history of Beef Wellington and where the dish originated. Like many of the world’s best dishes, it takes inspiration from many different places and cultures and has developed organically into what it is today.
Gordon’s Top Tip: ‘the most important thing about a fillet of Beef Wellington, do not slice it thinly. Slice it about an inch thick.’
Taste the Wellington for Yourself.
As a culinary expert and enthusiast, I'm thrilled to delve into the rich history and intriguing details surrounding one of the culinary world's iconic dishes, Beef Wellington. My passion for gastronomy has led me to explore the origins, cultural influences, and popular variations of this delectable creation.
Gordon Ramsay's appreciation for Beef Wellington is indeed shared by many, and his endorsem*nt of it as the "ultimate indulgence" reflects a sentiment echoed by food enthusiasts worldwide. Now, let's dissect the key concepts presented in the article:
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Beef Wellington's Origins:
- The prevailing theory suggests that Beef Wellington was created in honor of the first Duke of Wellington, Arthur Wellesley, following his victory at the Battle of Waterloo in 1815.
- The dish is a pastry-encased beef preparation, with origins potentially linked to the French filet de boeuf en croute. The article hints at the possibility that it was renamed after the Battle of Waterloo rather than being a dish specifically crafted for the Duke.
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Historical Culinary Techniques:
- The article highlights the culinary technique of wrapping meat in pastry, noting that this practice has historical roots. The Greeks are credited with the earliest version, using a flour and water paste to seal meat before cooking.
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Theories Behind the Name "Wellington":
- Several theories are presented regarding why the dish was named after the Duke of Wellington: a. The Duke's laissez-faire attitude toward his meals, allowing his chef to create whatever he pleased. b. The dish's visual resemblance to a Wellington Boot, inspiring the name. c. The possibility that the dish, with French origins, was renamed during the wars with France.
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International Influence:
- The article touches on the global popularity of Beef Wellington, extending beyond Europe to the United States. Notably, it became Richard Nixon's favorite dish, appearing in the White House cookbook.
- Early references to "Beef Wellington" are found in the US, suggesting a potential American connection to the dish. The 1965 TV program hosted by Julia Child, "The French Chef," further propelled its popularity in the United States.
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Ambiguity in Origins:
- Despite various theories, the article acknowledges the lack of a clear-cut answer regarding the true history of Beef Wellington. It emphasizes that, like many renowned dishes, Beef Wellington draws inspiration from diverse places and cultures, evolving organically over time.
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Gordon Ramsay's Culinary Tip:
- The article concludes with a pro tip from Gordon Ramsay: when serving a fillet of Beef Wellington, it's crucial not to slice it thinly but rather in approximately one inch thick portions.
In essence, Beef Wellington is a culinary masterpiece that has woven together influences from different regions, historical techniques, and the personal preferences of esteemed figures like Gordon Ramsay and the Duke of Wellington. Its journey from historical roots to international fame adds an extra layer of intrigue to this beloved dish. For those eager to experience the culinary delight firsthand, the article encourages tasting Beef Wellington and savoring its unique blend of flavors and textures.
