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. 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 Wellington version consists of a whole fillet of beef wrapped in, or on a bed of, pâte de foie gras and/or mushrooms (possibly with Madeira or Cognac), rolled in a shortcrust (or flaky or puff) casing, glazed and baked. Served with a Madeira sauce.


The Duke of Wellington

The name is assumed to be 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.

Possible origins which have been suggested for the name include:

●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.

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

●The name arose because its form resembles the Wellington boot.

●The dish is of central African origin, traditionally using goat meat, and was discovered by Wellington when he served there (he never did).

●The dish is actually French, but re-named during the 19th Century wars with France.