The Origin of the Best Beef Wellington in London

Beef Wellington is a culinary masterpiece that has graced the tables of many. It’s commonly suggested that the dish was created by the Duke of Wellington, Arthur Wellesley, after his victory at the Battle of Waterloo. One legend suggests the dish was named in his honour, reflecting his fondness for beef, mushrooms, and pastry. However, another theory suggests that it could have been inspired by French pastry techniques and named after the term "en croûte," which means "in a crust."

The historical accuracy of this tale remains uncertain. The association with the duke undoubtedly adds a touch of regality to the dish.

Over the years, this iconic dish has become a symbol of culinary excellence, being served at dinner parties and establishments across the world and notably being one of Chef Gordon Ramsey’s speciality dishes. 

What is Beef Wellington?

Simple but succulent, a beef wellington is made by coating a juicy beef fillet with mushroom duxelles (a mixture of finely chopped mushrooms, shallots, and herbs), wrapped in a buttery puff pastry, and baked to golden perfection.

Developing over time, the dish is seasoned well, with many making their own spin on the best pairing of herbs and spices.

Now considered a show-stopping dish, it is often reserved for special occasions and celebrations due to its complexity and the use of high-quality ingredients.

What to serve with Beef Wellington?

A classic favourite for over 400 years, the Cumberland sausage contains chopped pork and an array of herbs and spices, which provide that subtle spicy taste we all recognise.

Perfectly paired with mash potato or in a casserole, it’s no wonder that the Cumberland is frequently recognised as the nation’s favourite.

• Mashed Potatoes: Creamy mashed potatoes provide a comforting and hearty side that complements the richness of the beef and the flaky pastry.
• Roasted Vegetables: Roast a medley of vegetables such as carrots, Brussels sprouts, and parsnips. The caramelised flavours and slightly crispy texture work well with the tender beef.
• Steamed Asparagus: Asparagus adds a fresh and crisp element to the meal, contrasting the savoury Beef Wellington.Creamed Spinach: Creamed spinach is a classic side dish that complements the richness of Beef Wellington. The creamy texture and earthy flavour enhance the overall dining experience
• Potato Dauphinoise: Thinly sliced potatoes baked with cream, garlic, and cheese create a decadent, flavorful side dish that pairs well with the beef.
• Red Wine Reduction Sauce: The acidity and depth of flavour in the sauce complement the richness of the dish.
• Horseradish Cream Sauce: A tangy horseradish cream sauce can cut through the richness of the beef, providing a nice contrast and adding a bit of zing to each bite.