Beef Wellington is a preparation of fillet steak

Beef tenderloin

A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and Germany and fillet in the United Kingdom, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae,...

 coated with pâté

Pâté

Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...

 (often pâté de foie gras

Foie gras

Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...

) and duxelles

Duxelles

Duxelles is a finely chopped mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste . It is a basic preparation used in stuffings and sauces or as a garnish...

, which is then wrapped in puff pastry

Puff pastry

In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C . In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out and used to produce the aforementioned pastries...

 and baked. Some recipes include wrapping the coated meat in a crêpe

Crêpe

A crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...

 to retain the moisture and prevent it making the pastry soggy.

A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. Many spices may be added to enhance the flavour; some examples are curry

Curry

Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...

, allspice

Allspice

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world...

, any grilling mix or ginger

Ginger

Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....

.

Naming

The origin of the name is unclear. There are theories that suggest that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington

Arthur Wellesley, 1st Duke of Wellington

Field Marshal Arthur Wellesley, 1st Duke of Wellington, KG, GCB, GCH, PC, FRS , was an Irish-born British soldier and statesman, and one of the leading military and political figures of the 19th century...

. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine

Madeira wine

Madeira is a fortified Portuguese wine made in the Madeira Islands. Some wines produced in small quantities in California and Texas are also referred to as "Madeira", or "Madera", although those wines do not conform to the EU PDO regulations...

, and pâté cooked in pastry, but there is a noted lack of evidence supporting this. In addition to the dearth of evidence attaching this dish to the famous Duke, the earliest recorded recipe to bear this name appeared in a 1966 cookbook. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

 filet de bœuf en croûte during the Napoleonic Wars

Napoleonic Wars

The Napoleonic Wars were a series of wars declared against Napoleon's French Empire by opposing coalitions that ran from 1803 to 1815. As a continuation of the wars sparked by the French Revolution of 1789, they revolutionised European armies and played out on an unprecedented scale, mainly due to...

. Still another theory is that the dish is not named after the Duke himself, but rather that the finished joint was thought to resemble one of the brown shiny military boots

Wellington boot

The Wellington boot, also known as rubber-boots, wellies, wellingtons, topboots, billy-boots, gumboots, gummies, barnboots, wellieboots, muckboots, sheepboots, shitkickers, or rainboots are a type of boot based upon leather Hessian boots...

 which were named after him.

In introducing a recipe for beef Wellington, Clarissa Dickson Wright claims "This dish has nothing to do with that splendid hero, the Duke of Wellington; it was invented for a civic reception in Wellington, New Zealand, but it is a splendid addition to any party."

"Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations are sausage

Sausage

A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...

 Wellington, lamb Wellington and salmon

Salmon

Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...

Wellington.