The Story Behind the Creation of Beef Wellington

How to Make Beef Wellington

The first thing to keep in mind when making Beef Wellington is the preparation of the beef. Aging the beef is key. Using a prime cut of grass-fed beef will help develop a great umami flavor in the finished Beef Wellington. Prime cuts include top round, bottom round, eye of round, and top sirloin. While good cuts of steak come from around the United States, a store with a great selection is near you. Once you have your beef cut, you’ll want to salt it heavily to draw out the moisture. As you’re salting the beef, you want to be sure to aggressively salt the outside of the beef as well, since that’s the outer surface that will be exposed to the searing process. Put the beef on a rack in the fridge for two hours and then take it out. Take care to avoid breathing in the rancid fumes that come off of the beef, as they are quite potent! After your beef has been salted and in the fridge, you can start making the sauce. Make the sauce while your beef is in the fridge because the sugar in the ingredients in the sauce will draw out moisture from the beef, making the beef that much easier to sear. You can make the sauce while the beef is in a marinade, so you can just pour the marinade off once you get the beef out and into the oven.

The Duke of Wellington

Beef Wellington is named after the Duke of Wellington, who was known for his love of beef Wellington. However, the dish was not named for him, it was named after the Duke of Richmond, a British nobleman who hosted many lavish parties. During one of these parties, beef Wellington was served to the guests. They all absolutely loved the dish so much that they even coined a name for it! But there is a romantic story that on the battlefield the Duke would eat in front of his troops and the beef was covered in pastry so that his soldiers would think he was eating bread only.

Variations of Beef Wellington

Another great variation of Beef Wellington is the Roast Fillet of Beef Wellington. Although you’ll be serving a roast fillet instead of a roast beef, the fillet is very similar to the beef in flavor and tenderness. It’s also easier to cut up into portions for serving. To make a roast fillet, you can use a moulard or a top round roast. To make the sauce, you can use a peppercorn sauce or a gamay. While the ingredient list and preparation of the Roast Fillet are very similar to the original Beef Wellington, it is a lot easier to make.

The Story Behind the Recipe: Why This Recipe Works

Beef Wellington is a very difficult dish to make well. It’s not a dish that people make a lot, but when they do, they do it well. Unfortunately, it’s also a dish that is very easy to screw up. That’s why most people don’t mess with it. That being said, there are a couple of key aspects to this recipe that make it stand out as a great recipe. First, the beef is marinated in wine and herbs before being cooked. This draws out a ton of moisture from the beef while also adding a ton of great flavors. Second, the beef is cooked very slowly over low heat. The slow cooking process allows the beef to absorb all of those flavors from the marinade and the sauce without overcooking or drying out. Lastly, the beef is salted heavily. By salting the beef before cooking it, you’re drawing out a ton of moisture from the beef while also adding a ton of great flavor to the beef.