Initially created all the way back in the June of 1885. This dish was made in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo. This dish was brought to popularity by Gordon Ramsay, whom I look up to, after being "forgotten". For those who do not know what a Beef Wellington is, it is a seared tenderloin wrapped in duxelle, prosciutto, puff pastry and egg-washed before being baked.
The picture you see is the first beef wellington I ever made. I made it at my grand- aunt's place where her helper, the best cook I have meet by far, taught me how to make this phenomenal and sophisticated dish. The cost of a beef wellington is actually quite high, the beef itself cost up to a $100! After that first time, I the went on to make it two more times. Incorporating new techniques, such as dry brining the meat a day in advance, and overall improving on the initial recipe. So, that is all I have for now, all in all this is my current favourite dish to cook and eat.
