{"id":7151,"date":"2021-06-11T10:55:16","date_gmt":"2021-06-10T22:55:16","guid":{"rendered":"https:\/\/blog.myfoodbag.co.nz\/?p=7151"},"modified":"2023-08-09T12:44:55","modified_gmt":"2023-08-09T00:44:55","slug":"behind-the-beef-wellington","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/06\/11\/behind-the-beef-wellington\/","title":{"rendered":"Behind the Beef Wellington"},"content":{"rendered":"\n

The Beef Wellington is one of the rewards in our recently launched Foodie Club<\/a>. Learn more about the story behind this classic dish and get some tips from My Food Bag<\/a> chef Ella ‘Katsu’, a real whizz when it comes to making this foodie favourite. <\/strong><\/p>\n\n\n\n

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When it comes to culinary icons, the Beef Wellington has star status. Tender, juicy beef covered with savoury mushroom duxelle and wrapped in golden, flaky puff pastry \u2013 what\u2019s not to like?<\/p>\n\n\n\n

Most famous dishes have an interesting backstory, and the Beef Wellington is no different. Although it\u2019s difficult to pinpoint its exact origin, there are a few theories that have surfaced throughout the years.<\/p>\n\n\n\n

Legend has it (and most agree) that the dish was created in celebration of Arthur Wellesley \u2013 the first Duke of Wellington \u2013 following his victory at the Battle of Waterloo on 18 June 1815. He was bestowed the title after defeating Napoleon Bonaparte the year before and served as Prime Minister of the UK a few years later.<\/p>\n\n\n\n

However, wrapping meat in pastry has been a culinary technique for centuries around the globe. In Greece, flour and water was made into a paste and wrapped around meat to seal it before cooking, while the beloved Cornish Pasty has been around since as early as the 14th<\/sup> century.<\/p>\n\n\n\n

A traditional Beef Wellington most closely resembles the French filet de boeuf<\/em>, hence one theory that says the dish\u2019s name was changed after the Battle of Waterloo rather than it being created especially for the Duke.<\/p>\n\n\n\n

Today, there are many variations of this beloved pastry dish, including delicious versions for plant-based foodies (like My Food Bag’s famous Portobello Mushroom Wellington!).<\/p>\n\n\n\n

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My Food Bag’s Plant-Based Portobello Mushroom Wellington \u2013 a firm favourite with foodies!<\/figcaption><\/figure><\/div>\n\n\n\n

My Food Bag chef Ella \u2018Katsu\u2019 is a Beef Wellington whizz, having made this foodie favourite hundreds of times. (Yes, you read that right.)<\/p>\n\n\n\n

\u201cIt\u2019s the ultimate treat food and the dish is sure to impress whoever you cook it for. There\u2019s a certain amount of theatre to it as well because you don\u2019t know how well you\u2019ve cooked it until you cut it open!\u201d says Ella.<\/p>\n\n\n\n

Here are her top tips<\/a> to keep in mind when making Beef Wellington:<\/p>\n\n\n\n