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data-testid="prism-badge-tag-wrapper"><div class="IKUxI xFOBK YsVzB NuCDJ fMJDZ ZCNuU tZcZX JuzoE "><div class="jVJih nAZp " data-testid="prism-tags"><ul class="VZTD UeCOM dAmzA ltDkr qBPOY uoPjL "><li class=" "><a class="theme-iPcRv theme-DulXW mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="https://www.nationalgeographic.com/travel" data-pos="0"><span class="QXDKT rGjeC tuAKv iMbiE ">TRAVEL</span></a></li></ul></div></div></div></div><div class="kCTVx PPjDx mvZn glxIO HfYhe vUYNV VGOqD nDkuk uCVfO XrzrX sXfj " data-testid="prism-headline"><h1 class="vMjAx LUMjB RtFg McMEw mTgUP qWFdL oWqkN "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">How beef wellington became a British classic</span></h1><p class="FRnbR Poyse uieav lqtkC glxIO HfYhe vUYNV XrzrX gSgNQ VcNTI bUaxD "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to avoid the dreaded soggy bottom is a matter of debate.</span></p></div></div></div></div></div><div class="RXQxL glxIO vUYNV "><div class="InlineImage GpQCA lZur asrEW " data-testid="prism-inline-image"><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="GpQCA lZur " style="padding-bottom:150%" data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><div class="lZur TmzDJ bmjsw " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=374&h=561, https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=748&h=1122 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=413&h=620, https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=826&h=1240 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077, https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077, https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154 2x"/><source media="(min-width: 1025px)" srcSet="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1280&h=1920, https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=2560&h=3840 2x"/><img alt="Sliced beef wellington on a chopping board with a knife alongside" class="hsDdd vBqtr KrDt itslR bmjsw TmzDJ HlUVI zFZKO wejSe " data-testid="prism-image" draggable="false" fetchpriority="high" loading="eager" src="https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg"/></picture></div></div></div><figcaption><div class="VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs tDZif FcwuN cVBIu DURnE " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:var(--grid-columns);--grid-column-span-lg:var(--grid-columns);--grid-column-span-xl:var(--grid-columns);--grid-column-span-xxl:var(--grid-columns);--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:auto;--grid-column-start-lg:auto;--grid-column-start-xl:auto;--grid-column-start-xxl:auto"><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC oQhc iZrkr lZur XlXbz YCugL QqozP wuHqT " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt ZdfAc uhSzI YGNMU cRAsZ xqMcl QtRul UxiNi MpzEI zhOHw zPgBo JFyrd CsBJX bdNbz KLOqc "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Popular in the decades following the Second World War, beef wellington traditionally involves a piece of fillet enveloped in a layer of mushrooms and shallots, and wrapped in puff pastry.</span></span></span></div><div class="RgKDZ IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ hnvvw JGtjI aZFDu rkKLh ">Photograph by Ant Duncan</span></div></div></div></div></div></figcaption></figure></div></div></div></div></div></div><div class="FITT_Article_main VZTD UeCOM jIRH oimqG DjbQm UwdmX Xmrlz ReShI KaJdY lqtkC ssImf HfYhe RTHNs iJVrZ " data-testid="prism-GridContainer"><div class="Kiog kNVGM nvpSA qwdi bmjsw " data-testid="prism-GridRow"><div class="theme-e FITT_Article_main__body oBTii mrzah " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:20;--grid-column-span-lg:14;--grid-column-span-xl:14;--grid-column-span-xxl:14;--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:3;--grid-column-start-lg:0;--grid-column-start-xl:0;--grid-column-start-xxl:2"><div style="--spacing-top:40px;--spacing-bottom:32px;--spacing-child-top:initial;--spacing-child-bottom:24px;--spacing-firstChild-top:initial;--spacing-firstChild-bottom:initial;--spacing-lastChild-top:initial;--spacing-lastChild-bottom:initial;--spacing-compact-top:24px;--spacing-compact-bottom:32px;--spacing-firstChild-compact-top:initial;--spacing-firstChild-compact-bottom:initial;--spacing-child-compact-top:initial;--spacing-child-compact-bottom:24px;--spacing-lastChild-compact-top:initial;--spacing-lastChild-compact-bottom:initial" class="dHdHP jLREf zXXje aGO eCClZ nTLv jLsYA gmuro TOSFd VmeZt sCkVm hkQai wGrlE MUuGM fciaN qQjt DhNVo Tgcqk IGLAf tWjkv "><div class="QHblV nkdHX mHUQ kvZxL hTosT whbOj " data-testid="prism-byline"><div class="VZTD mLASH BQWr OcxMG oJce "><div class="kKfXc ubAkB VZTD rEPuv "><div class="TQPvQ fVlAg HUcap kxY REjk UamUc WxHIR HhZOB yaUf VOJBn KMpjV XSbaH Umfib ukdDD "><span class="tChGB zbFav ">By</span><span>Sam Bilton</span></div><div class="TQPvQ fVlAg HUcap kxY REjk UamUc WxHIR HhZOB yaUf VOJBn KMpjV XSbaH Umfib ukdDD "><span class="tChGB zbFav ">Photographs by</span><span>Ant Duncan</span></div><div class="VZTD mLASH gpiba "><div class="jTKbV zIIsP ZdbeE xAPpq QtiLO JQYD ">September 21, 2024</div></div></div></div><div class="RwkLV Wowzl FokqZ LhXlJ FjRYD toBqx " data-testid="prism-share"><div class="JpUfa aYoBt "><ul class="MZaCt dUXCH nyWZo RnMws Hdwln WBHfo tAchw UDeQM XMkl NUfbq kqfZ "><li class="WEJto "><button aria-label="Share Story on Facebook" class="theme-EWITS mLASH egFzk qXWHA ScoIf ZXRVe jIRH NoTgg 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5.955 0 001.715-3.471 6.156 6.156 0 00-.729-3.644z"/></svg></span></button><div class="xdNAs rMQsN cELo NoeP BtinW YHmbu hWtE "></div></div></li></ul></div></div></div><div class="natgeoDivider XQpSH " data-testid="prism-divider"></div><div class="PrismArticleBody DoubleColumn StartsWithInline xvlfx ZRifP TKoO eaKKC EcdEg bOdfO qXhdi NFNeu UyHES " data-testid="prism-article-body"><div class="oLzSq MvWXB fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX ebVHC "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb ">This article was produced by <i>National Geographic Traveller </i>(UK).</div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">In 1839, Arthur Wellesley, the first Duke of Wellington, hosted a sumptuous supper to commemorate his victory over Napoleon Bonaparte in 1815, an annual tradition he’d started in 1820. A surviving menu from this banquet shows that his guests tucked into a lavish multi-course feast, but there’s one glaring omission: the dish to which to the duke lends his name, beef wellington.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Also known as boeuf en croûte, a traditional beef wellington is generally accepted to mean a large piece of fillet cloaked in finely chopped mushrooms and shallots (duxelles), which some chefs supplement with goose- or duck-liver pâté, encased in puff pastry. It’s widely claimed to have been a favourite of the Duke of Wellington, therefore taking its name from him, although there’s no solid proof of this.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Regardless, the idea of wrapping cuts of meat in pastry was not a 19th-century invention. Haunches of venison had been baked in pastry crusts for hundreds of years and were referred to as ‘pasties’. Robert May, a chef during the Restoration period, provides a recipe instructing readers how to ‘bake beef, red-deer fashion in pies or pasties’ in his 1660 tome The Accomplisht Cook, which features sirloin baked with spices and butter in a pastry crust. And on 6 September 1662, diarist Samuel Pepys grumbled about being served five venison pasties over the course of a few days.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:320px;min-height:50px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-outstream" data-testid="prism-ad"><div class="Ad fitt-article-inline-outstream ad-slot " data-slot-type="fitt-article-inline-outstream" data-slot-kvps="pos=fitt-article-inline-outstream-1"></div></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">As for the emergence of the name, the 20th-century German linguist and lexicographer Manfred Höfler has identified a few early references to ‘wellington’ dishes — including one in Italian created by Roman pastry chef Vincenzo Agnoletti, dating from around 1834. However, Agnoletti’s myspaik alla welington appears to be a variation on the traditional British mince pie, containing chopped meat, raisins and rum, cooked in pastry.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">By the turn of the 20th century, written references to beef wellington itself began appearing. A menu for a bankers’ dinner at the Angelus Hotel in Los Angeles in 1903 is commonly cited as the first, however, it also appeared on the menu aboard the steamship Fürst Bismarck on a voyage from Hamburg to the US on 10 November 1899. Later, Théodore Gringoire and Louis Saulnier include a description of serving beef ‘wellington style’ in their 1914 book Le Répertoire de la Cuisine, where they refer to duxelles and puff pastry, but provide no recipe per se.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">In an article for Vogue in March 1944, the Hungarian-born journalist and food writer Iles Brody describes his encounter with the dish: ‘When I inherited a little money from my mother, I went mildly berserk and several times ordered steaks at Madame Sacher’s famous hostelry in Vienna. They were roast steaks à la wellington — a thick slice of sirloin encased in a piecrust, with mushroom paste between the crust and meat — and they were unbelievably good.’</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="Kiog gTIDq DtvAy ZcEtc IRwwZ "><div class="lZur asrEW "><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="GpQCA lZur " style="padding-bottom:150%" data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><div class="lZur TmzDJ bmjsw " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=374&h=561, https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=748&h=1122 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=413&h=620, https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=826&h=1240 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=718&h=1077, https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=1436&h=2154 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=718&h=1077, https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=1436&h=2154 2x"/><source media="(min-width: 1025px)" srcSet="https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=1280&h=1920, https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=2560&h=3840 2x"/><img alt="Chopped mushrooms and shallots on a chopping board alongside a knife" class="hsDdd bmjsw TmzDJ DXqUA UMBA UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg"/></picture></div></div></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur tSkSq " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">In its simplest form, the mushroom layer is made from duxelles, which are fried until the moisture evaporates.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Ant Duncan</span></div></div></figcaption></figure></div><div class="lZur asrEW "><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="GpQCA lZur " style="padding-bottom:150%" data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><div class="lZur TmzDJ bmjsw " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=374&h=561, https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=748&h=1122 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=413&h=620, https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=826&h=1240 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=718&h=1077, https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=1436&h=2154 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=718&h=1077, https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=1436&h=2154 2x"/><source media="(min-width: 1025px)" srcSet="https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=1280&h=1920, https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=2560&h=3840 2x"/><img alt="Searing pink beef in a pan" class="hsDdd bmjsw TmzDJ DXqUA UMBA UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg"/></picture></div></div></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur tSkSq " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Due to its ability to remain blushingly pink after cooking, fillet tends to be the meat of choice for the dish.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Ant Duncan</span></div></div></figcaption></figure></div></div></figure></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">These incidents perhaps add credence to Francophile US painter and food writer Richard Olney’s belief that dishes like beef wellington owe more to international hotel cookery than classic French cuisine. In The French Menu Cookbook (1970), he refers to this as Grand Palace cuisine, in which ‘roasts … are half-cooked, cooled, rolled in pastry and rebaked’.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">The popularity of beef wellington took off in the decades immediately after the Second World War, when a slew of recipes appeared in books and magazines on both sides of the Atlantic. In her 2006 book Culinary Pleasures: Cookbooks and the Transformation of British Food, the academic Nicola Humble describes how the late 1950s was a time when food became a way of elevating your social position. ‘Entertaining,’ she writes, ‘took on a new importance, not just for the upper levels of society but in the suburban home, where social success and status depended significantly on the drama and style of your dinner party.’ Beef wellington ticked all these boxes — it wasn’t a dish for the fainthearted. The ingredients were eye-wateringly expensive and the potential to ruin the dish by under- or overcooking it was high.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:300px;min-height:250px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-box" data-testid="prism-ad"><div class="Ad fitt-article-inline-box ad-slot " data-slot-type="fitt-article-inline-box" data-slot-kvps="pos=fitt-article-inline-box"></div></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">(<a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/what-are-melton-mowbray-pork-pies"><i class=" ">The story behind the pork pie</i></a><i class=" ">.</i>)</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">The skill involved in creating beef wellington is also referenced in Betty Crocker’s Hostess Book (1967), where she acknowledges that beef wellington ‘demands all of the cook’s time and talent’, and suggests serving it with tinned vegetables to ensure the focus of the preparation is on the beef, not the garnishes. A 1954 Vogue article, meanwhile, provides another hack for reducing the stress of preparation: replacing the traditional fillet with ground beef, creating a meatloaf en croûte.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="Kiog gTIDq DtvAy ZcEtc IRwwZ "><div class="lZur asrEW "><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="GpQCA lZur " style="padding-bottom:150%" data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><div class="lZur TmzDJ bmjsw " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=374&h=561, https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=748&h=1122 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=413&h=620, https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=826&h=1240 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=718&h=1077, https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=1436&h=2154 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=718&h=1077, 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srcSet="https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=374&h=561, https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=748&h=1122 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=413&h=620, https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=826&h=1240 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=718&h=1077, https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=1436&h=2154 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=718&h=1077, https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=1436&h=2154 2x"/><source media="(min-width: 1025px)" srcSet="https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=1280&h=1920, https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=2560&h=3840 2x"/><img alt="Mixing bowl with pate, mushrooms and a wooden spoon" class="hsDdd bmjsw TmzDJ DXqUA UMBA UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg"/></picture></div></div></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button></figure></div></div><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur tSkSq " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">The mushroom duxelles is the element of the wellington where the most variation is seen, with some chefs adding pâté, goose livers, parmesan, spinach or even alcohol.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Ant Duncan<span class="reg-hide"> (Top)</span><span class="compact-hide"> (Left)</span> and Photograph by Ant Duncan<span class="reg-hide"> (Bottom)</span><span class="compact-hide"> (Right)</span></span></div></div></figcaption></figure></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Other variations on the dish abound, but traditionally it has three key elements: beef, mushrooms and pastry. Ideally, the meat should still be blushingly pink after cooking, so it needs to be a cut that can be cooked quickly while remaining tender. For this reason, fillet (tenderloin) is the usual choice. In a 1965 episode of US TV show The French Chef, Julia Child suggests marinating the fillet to add flavour. However, most recipes simply require the cook to season the meat, then brown it over a high heat before allowing it to cool. Some also brush it with mustard before coating it with the mushrooms and pastry.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">At its simplest, the mushroom layer is made from duxelles, which must be fried until the moisture from the fungi has evaporated, however, this is the element where there’s perhaps the most variation. René Verdon, the chef for the White House during the administrations of John F Kennedy and Lyndon B Johnson, adds chopped goose livers to his duxelles in The White House Chef Cookbook (1968). Other chefs, meanwhile, favour pâté, whether that’s chicken liver or foie gras. Delia Smith adds dried porcini, while Mary Berry opts for parmesan and tarragon. A splash of alcohol never goes amiss, either, with brandy, sherry or madeira being favoured. Some chefs, including James Martin, add spinach into the mix.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Puff pastry is the usual choice for the glossy exterior, however, as the beef should be served medium rare (erring more towards the latter) and has a propensity to ooze juices, there’s a risk of the dreaded soggy bottom. Julia Child came up with a unique solution to this problem, arguing that it’s impossible to cook both pastry and beef to perfection if the former is raw. She pre-bakes a pastry case base, into which a browned fillet with mushroom-and-foie-gras coating are placed, before topping it with raw pastry and returning it to the oven.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:320px;min-height:50px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-outstream" data-testid="prism-ad"><div class="Ad fitt-article-inline-outstream ad-slot " data-slot-type="fitt-article-inline-outstream" data-slot-kvps="pos=fitt-article-inline-outstream-2"></div></div></div></div><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div><div class="InlineImage GpQCA lZur asrEW " data-testid="prism-inline-image"><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="lZur TmzDJ bmjsw " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=374&h=561, https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=748&h=1122 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=413&h=620, https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=826&h=1240 2x"/><source media="(min-width: 414px)" srcSet="https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=718&h=1077, https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=1436&h=2154 2x"/><img alt="Brushing pastry with egg yolk" class="hsDdd vBqtr KrDt itslR zFTjo hakZw HlUVI UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg" id="Beef wellington egg wash"/></picture></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Brushing the pastry with beaten egg will give the exterior a glossy shine, resembling a polished wellington boot.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Ant Duncan</span></div></div></figcaption></figure></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Other chefs, including Gordon Ramsay and James Martin, use a layer of crepes to create a barrier between the pastry and its contents. However, some people find this combination a little on the heavy side, so instead of pancakes use thin slices of charcuterie such as parma ham (as per John Torode and Lisa Faulkner’s recipe overleaf).</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">While by definition a beef wellington does need to feature beef, there have been countless spins on the filling over the years, with all manner of ingredients receiving the wellington treatment. The Hairy Bikers have a version containing pork fillet surrounded by white pudding and stuffing. Jamie Oliver encases a chicken breast stuffed with mushrooms inside a pastry case and serves it with a creamy mustard and white wine sauce. Meat-free variations — particularly popular as Christmas centrepieces — include Rose Elliot’s chestnut and red wine pâté en croûte and New York restaurateur Flynn McGarry’s beet wellington.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Whatever its origins, beef wellington has stood the test of time, and evolved, too. It’s a statement dish that won’t fail to impress diners — unless they’re Samuel Pepys.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div><div class="InlineImage GpQCA lZur asrEW " data-testid="prism-inline-image"><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="lZur TmzDJ bmjsw " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/1c051236-4e2e-4b2e-8f4a-fb537615fb89/deconstructfinalrecipe.jpg?w=374&h=249, https://i.natgeofe.com/n/1c051236-4e2e-4b2e-8f4a-fb537615fb89/deconstructfinalrecipe.jpg?w=748&h=498 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/1c051236-4e2e-4b2e-8f4a-fb537615fb89/deconstructfinalrecipe.jpg?w=413&h=275, https://i.natgeofe.com/n/1c051236-4e2e-4b2e-8f4a-fb537615fb89/deconstructfinalrecipe.jpg?w=826&h=550 2x"/><source media="(min-width: 414px)" srcSet="https://i.natgeofe.com/n/1c051236-4e2e-4b2e-8f4a-fb537615fb89/deconstructfinalrecipe.jpg?w=718&h=479, https://i.natgeofe.com/n/1c051236-4e2e-4b2e-8f4a-fb537615fb89/deconstructfinalrecipe.jpg?w=1436&h=958 2x"/><img alt="Slice of beef wellington served alongside mash potato and vegetables on a plate" class="hsDdd vBqtr KrDt itslR zFTjo hakZw HlUVI UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/1c051236-4e2e-4b2e-8f4a-fb537615fb89/deconstructfinalrecipe.jpg" id="Beef wellington served on a plate"/></picture></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">To avoid the dreaded soggy bottom, John Torode and Lisa Faulkner use slices of parma ham to create a barrier between the pastry and its contents.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Ant Duncan</span></div></div></figcaption></figure></div></div></div><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">John Torode and Lisa Faulkner's beef wellington recipe</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Tender beef, chicken liver pâté and crisp pastry is a great combination — though you can swap the pâté for a mushroom version if you prefer. The middle cut of beef fillet is best here.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy "><b class="cXscX ">Serves:</b> 8<br class=" "/><b class="cXscX ">Takes:</b> 1 hour 30 minutes plus chilling</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:320px;min-height:50px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-outstream" data-testid="prism-ad"><div class="Ad fitt-article-inline-outstream ad-slot " data-slot-type="fitt-article-inline-outstream" data-slot-kvps="pos=fitt-article-inline-outstream-3"></div></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy "><b class="cXscX ">Ingredients</b><br class=" "/>1-1.4kg beef fillet, trimmed<br class=" "/>50g butter<br class=" "/>2 shallots, chopped<br class=" "/>15g dried porcini, soaked in 100ml boiling water<br class=" "/>2 garlic cloves, grated<br class=" "/>225g flat mushrooms, finely chopped<br class=" "/>2 tsp fresh thyme leaves, chopped<br class=" "/>170g chicken liver pâté<br class=" "/>2 x 500g blocks shop-bought or 1kg homemade puff pastry<br class=" "/>Plain flour, for dusting<br class=" "/>160g parma ham slices<br class=" "/>1 medium egg, beaten</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy "><b class="cXscX ">Method</b><br class=" "/>1. Put the beef on a board and season with salt and pepper. Melt half the butter in a large frying pan over a medium heat until starting to foam. Put the beef fillet in the pan and brown for 4-5 mins on each side, taking care not to burn the butter. Put the beef on a plate to cool.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">2. Melt the remaining butter in a pan, add the shallots and cook for 1 min. Drain the porcini, reserving the liquid, then finely chop. Add the porcini to the pan with the reserved liquid and the garlic and flat mushrooms. Increase the heat and cook until the mushrooms are dry, then season and add the thyme. Set aside to cool.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">3. Put the chicken liver pâté in a bowl and beat until smooth. Add the cooled mushroom mixture and stir until thoroughly combined. Season to taste.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">4. Transfer the beef fillet to a board and use a palette knife to spread the mushroom mixture evenly over the beef.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:300px;min-height:250px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-box" data-testid="prism-ad"><div class="Ad fitt-article-inline-box ad-slot " data-slot-type="fitt-article-inline-box" data-slot-kvps="pos=fitt-article-inline-box"></div></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">5. Roll out the pastry on a floured surface and shape into a rectangle measuring 30cm x 40cm. Transfer to a sheet of baking parchment and lay the parma ham slices over the pastry, leaving a 2-3cm border around the edge. Place the mushroom-coated beef in the centre of the parma ham layer and wrap the ham over the beef as though wrapping a present. Liberally brush the edges of the pastry with some of the beaten egg and grasp the paper to gently but tightly roll over the beef. Cut off any excess pastry (saving it for use in decorations) and tuck both ends of the pastry underneath the parcel. Use a knife to fully seal the edges.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">6. Brush the pastry with more of the beaten egg and decorate the top with pastry roses if you like (to do this, roll out thin strips of excess pastry, thin out one edge by pressing with your thumb, then twirl and roll each strip into a rose shape with the thumbprint edge uppermost – you can create a few leaves, too).</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">7. Brush all over with the remaining egg to glaze, then put in the freezer for 20 mins. Heat oven to 200C, fan 180C, gas 6.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">8. Take the wellington out of the freezer and place on a baking sheet. Cook for 30–40 mins (for medium-rare) or 1 hr (for well done), reducing the temperature to 180C, 160C fan, gas 4 halfway through cooking. Leave to stand for 10 mins, then carve and serve.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy "><i class=" ">Taken from John and Lisa’s Kitchen, by John Torode and </i><i class=" ">Lisa Faulkner (£25, Quadrille).</i></p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:300px;min-height:250px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-box" data-testid="prism-ad"><div class="Ad fitt-article-inline-box ad-slot " data-slot-type="fitt-article-inline-box" data-slot-kvps="pos=fitt-article-inline-box"></div></div></div></div><div class="eTIW QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX sUzSN "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb ">Published in Issue 25 (autumn 2024) of <i>Food</i><i> by</i> <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href="https://subscriptions.natgeotraveller.co.uk/" target="_blank">here</a>. (Available in select countries only).</div></div></div></div></div></div><div class="theme-e FITT_Article_main__sidebar oBTii mrzah pNwJE iWsMV vkle " data-testid="prism-GridColumn" style="--grid-column-span-xxs:var(--grid-columns);--grid-column-span-xs:var(--grid-columns);--grid-column-span-sm:var(--grid-columns);--grid-column-span-md:20;--grid-column-span-lg:9;--grid-column-span-xl:8;--grid-column-span-xxl:8;--grid-column-start-xxs:auto;--grid-column-start-xs:auto;--grid-column-start-sm:auto;--grid-column-start-md:3;--grid-column-start-lg:16;--grid-column-start-xl:17;--grid-column-start-xxl:17"><div style="--spacing-top:40px;--spacing-bottom:initial;--spacing-child-top:initial;--spacing-child-bottom:40px;--spacing-firstChild-top:initial;--spacing-firstChild-bottom:initial;--spacing-lastChild-top:initial;--spacing-lastChild-bottom:initial;--spacing-compact-top:24px;--spacing-compact-bottom:initial;--spacing-firstChild-compact-top:initial;--spacing-firstChild-compact-bottom:initial;--spacing-child-compact-top:initial;--spacing-child-compact-bottom:40px;--spacing-lastChild-compact-top:initial;--spacing-lastChild-compact-bottom:initial" class="dHdHP jLREf zXXje aGO eCClZ nTLv jLsYA gmuro TOSFd VmeZt sCkVm hkQai wGrlE MUuGM fciaN qQjt DhNVo Tgcqk IGLAf tWjkv "><div><div data-testid="prism-tags"><h2 class="QOIir HJolv pZjYK JKlkC RZhHM ">Related Topics</h2><ul class="VZTD UeCOM dAmzA ltDkr qBPOY uoPjL "><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/fad5ebff-1cc9-3f80-b0f3-8a2af7cac7f6/food" data-pos="0"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/6273f6ef-a374-3545-b099-be108dbbd408/food-history" data-pos="1"><span class="QXDKT rGjeC tuAKv iMbiE ">FOOD HISTORY</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/d153cb17-7610-3e8c-91fa-6ede43dadca6/cooking" data-pos="2"><span class="QXDKT rGjeC tuAKv iMbiE ">COOKING</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="/related/3024f8e9-60a9-37e8-b259-c9a3de292d5e/meat" data-pos="3"><span class="QXDKT rGjeC tuAKv iMbiE ">MEAT</span></a></li><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " 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class="hsDdd " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/6d9f886c-97ef-4a3a-aafd-4c61cf280331/morysackoLEAD_4x3.jpg"/></picture></div></div></div><div class="QGHKv iVcn avodi rEPuv ICwhc ibBnq seFhp WtEci "><div class="VZTD rEPuv QXDKT sAjcO " data-testid="prism-meta"><div class="CJAFL gDeX "><div class="mLASH VZTD UeCOM wSnmx ltDkr MjHGf rmiAn vvBSK " id="MeetMorySackothecheftags"><div class="wXbPV YAJid wPGsL ">TRAVEL</div></div><h2 class="PFoxV eBpQD rcQBv bQtjQ lQUdN GpQCA mAkiF FvMyr WvoqU " id="MeetMorySackothechefheadline">Meet Mory Sacko, the chef shaking up Paris's fine-dining scene</h2></div></div></div></a></div><div class="liAe uMOq zYIfP pYgZk Mxrkk hsDdd lZur TPpRg NoUSU igcMP DtJWr QgBvn DFdlJ MpFZk " data-testid="prism-card"><a class="iVcn UbGlr ibBnq qdXbA avodi DbOXS tqUtK GpWVU iJYzE QGHKv rEPuv ICwhc seFhp WtEci dVINO " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/best-food-cities-in-italy" aria-label="6 of the best food cities in Italy through the dish that defines them" aria-describedby="6ofthebestfoodcitiestags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=1224&h=918 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=718&h=539, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=1436&h=1078 2x"/><source media="(min-width: 1025px) and (max-width: 1260px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 1261px)" srcSet="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg?w=1224&h=918 2x"/><img alt="" class="hsDdd " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/f31bdbfa-b5c1-4aba-847c-aecb891b6268/italyfoodcitieslead_4x3.jpg"/></picture></div></div></div><div class="QGHKv iVcn avodi rEPuv ICwhc ibBnq seFhp WtEci "><div class="VZTD rEPuv QXDKT sAjcO " data-testid="prism-meta"><div class="CJAFL gDeX "><div class="mLASH VZTD UeCOM wSnmx ltDkr MjHGf rmiAn vvBSK " id="6ofthebestfoodcitiestags"><div class="wXbPV YAJid wPGsL ">TRAVEL</div></div><h2 class="PFoxV eBpQD rcQBv bQtjQ lQUdN GpQCA mAkiF FvMyr WvoqU " id="6ofthebestfoodcitiesheadline">6 of the best food cities in Italy through the dish that defines them</h2></div></div></div></a></div><div class="liAe uMOq zYIfP pYgZk Mxrkk hsDdd lZur TPpRg NoUSU igcMP DtJWr QgBvn DFdlJ MpFZk " data-testid="prism-card"><a class="iVcn UbGlr ibBnq qdXbA avodi DbOXS tqUtK GpWVU iJYzE QGHKv rEPuv ICwhc seFhp WtEci dVINO " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/story-behind-the-philly-cheesesteak" aria-label="The story behind the Philly cheesesteak" aria-describedby="ThestorybehindthePhitags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=1224&h=918 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=350&h=263, https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=700&h=526 2x"/><source media="(min-width: 1025px) and (max-width: 1260px)" srcSet="https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=195&h=146, https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=390&h=292 2x"/><source media="(min-width: 1261px)" srcSet="https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=400&h=300, https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg?w=800&h=600 2x"/><img alt="" class="hsDdd " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/a027e8f3-53c8-429e-b478-f5a604aec6e6/phillycheesesteaklead_4x3.jpg"/></picture></div></div></div><div class="QGHKv iVcn avodi rEPuv ICwhc ibBnq seFhp WtEci "><div class="VZTD rEPuv QXDKT sAjcO " data-testid="prism-meta"><div class="CJAFL gDeX "><div class="mLASH VZTD UeCOM wSnmx ltDkr MjHGf rmiAn vvBSK " id="ThestorybehindthePhitags"><div class="wXbPV YAJid wPGsL ">TRAVEL</div></div><h2 class="PFoxV eBpQD rcQBv bQtjQ lQUdN GpQCA mAkiF FvMyr WvoqU " id="ThestorybehindthePhiheadline">The story behind the Philly cheesesteak</h2></div></div></div></a></div><div class="liAe uMOq zYIfP pYgZk Mxrkk hsDdd lZur TPpRg NoUSU igcMP DtJWr QgBvn DFdlJ MpFZk " data-testid="prism-card"><a class="iVcn UbGlr ibBnq qdXbA avodi DbOXS tqUtK GpWVU iJYzE QGHKv rEPuv ICwhc seFhp WtEci dVINO " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/best-place-to-eat-in-south-korea-jeonju" aria-label="Why Jeonju is the best place to eat in South Korea" aria-describedby="WhyJeonjuisthebestpltags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=300&h=225, https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=612&h=459, https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=1224&h=918 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=350&h=262, https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=700&h=524 2x"/><source media="(min-width: 1025px) and (max-width: 1260px)" srcSet="https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=195&h=146, https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=390&h=292 2x"/><source media="(min-width: 1261px)" srcSet="https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=400&h=300, https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg?w=800&h=600 2x"/><img alt="" class="hsDdd " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/1b721ae5-b6e8-40e9-aafa-4743ec8b590e/southkorea4_4x3.jpg"/></picture></div></div></div><div class="QGHKv iVcn avodi rEPuv ICwhc ibBnq seFhp WtEci "><div class="VZTD rEPuv QXDKT sAjcO " data-testid="prism-meta"><div class="CJAFL gDeX "><div class="mLASH VZTD UeCOM wSnmx ltDkr MjHGf rmiAn vvBSK " id="WhyJeonjuisthebestpltags"><div class="wXbPV YAJid wPGsL ">TRAVEL</div></div><h2 class="PFoxV eBpQD rcQBv bQtjQ lQUdN GpQCA mAkiF FvMyr WvoqU " id="WhyJeonjuisthebestplheadline">Why Jeonju is the best place to eat in South Korea</h2></div></div></div></a></div><div class="liAe uMOq zYIfP pYgZk Mxrkk hsDdd lZur TPpRg NoUSU igcMP DtJWr QgBvn DFdlJ MpFZk " data-testid="prism-card"><a class="iVcn UbGlr ibBnq qdXbA avodi DbOXS tqUtK GpWVU iJYzE QGHKv rEPuv ICwhc seFhp WtEci dVINO " data-testid="prism-linkbase" href="https://www.nationalgeographic.com/travel/article/essential-west-african-dishes-recipes" aria-label="4 essential West African dishes and how to make them" aria-describedby="4essentialWestAfricatags"><div class="hsDdd GpQCA lZur BOsoU YMZw dihEb srtah LmIPo JzlZQ VbrfA zZsl kjmkg OwbFk QuuaM cBQOR "><div class="GpQCA lZur lIngG nFtJ GHKp awJgN EuJtJ " data-testid="prism-ratio-frame"><div class="FvQLF iLTd NqeUA UzzHi iWsMV "><picture data-testid="prism-picture"><source media="(max-width: 413px)" srcSet="https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=300&h=225, https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=600&h=450 2x"/><source media="(min-width: 414px) and (max-width: 767px)" srcSet="https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=612&h=459, https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=1224&h=918 2x"/><source media="(min-width: 768px) and (max-width: 1024px)" srcSet="https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=350&h=263, https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=700&h=526 2x"/><source media="(min-width: 1025px) and (max-width: 1260px)" srcSet="https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=195&h=146, https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=390&h=292 2x"/><source media="(min-width: 1261px)" srcSet="https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=400&h=300, https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png?w=800&h=600 2x"/><img alt="" class="hsDdd " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/714328dd-d872-486f-9b14-037125f0e96e/akararesize_4x3.png"/></picture></div></div></div><div class="QGHKv iVcn avodi rEPuv ICwhc ibBnq seFhp WtEci "><div class="VZTD rEPuv QXDKT sAjcO " data-testid="prism-meta"><div class="CJAFL gDeX "><div class="mLASH VZTD UeCOM wSnmx ltDkr MjHGf rmiAn vvBSK " id="4essentialWestAfricatags"><div class="wXbPV YAJid wPGsL ">TRAVEL</div></div><h2 class="PFoxV eBpQD rcQBv bQtjQ lQUdN GpQCA mAkiF FvMyr WvoqU " id="4essentialWestAfricaheadline">4 essential West African dishes and how to make them</h2></div></div></div></a></div></div></div></div></div></div></div></div></div></div></div></main></div></div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div class="FrameBackgroundFull"><div class="FrameBackgroundFull__BackgroundImage" aria-hidden="true"><div class="BackgroundImage"><div class="RatioFrame aspect-ratio--16x9"></div></div></div><div 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All rights reserved"]}}],"cmsType":"CopyrightFrame"}]},"header":{"frms":[{"id":"natgeo-global-header-frame1","placement":"header","chldOptns":{"bannerPlacement":"header"}},{"placement":"header","id":"natgeo-nav","mods":[{"logoObj":{"key":"logoObj","alt":"National Geographic Logo - Home","href":"/","title":"National Geographic","logo":{"image":{"crps":[{"nm":"raw","aspRto":3.404255319148936,"url":"https://i.natgeofe.com/n/e76f5368-6797-4794-b7f6-8d757c79ea5c/ng-logo-2fl.png"}],"rt":"https://i.natgeofe.com/n/e76f5368-6797-4794-b7f6-8d757c79ea5c/ng-logo-2fl.png","src":"https://i.natgeofe.com/n/e76f5368-6797-4794-b7f6-8d757c79ea5c/ng-logo-2fl.png"}},"mobileLogo":{"image":{"crps":[{"nm":"raw","aspRto":0.7,"url":"https://i.natgeofe.com/n/1852daf6-1c8d-4428-8ee2-d9a82bd0401c/ng-border.png"}],"rt":"https://i.natgeofe.com/n/1852daf6-1c8d-4428-8ee2-d9a82bd0401c/ng-border.png","src":"https://i.natgeofe.com/n/1852daf6-1c8d-4428-8ee2-d9a82bd0401c/ng-border.png"}}},"usr":{"key":"usr","links":[{"url":"#oneid-profile","title":"Account Settings"},{"url":"https://w1.buysub.com/servlet/ECareGateway?cds_mag_code=NGM&cds_page_id=226717&cds_misc_1=NGM","title":"Manage Your Subscription"},{"url":"/subscribe/link-subscription","title":"Link Your Subscription"},{"url":"https://help.nationalgeographic.com/s/","title":"Help","target":"_blank"},{"url":"#oneid-logout","title":"Log Out"}],"lnk":{"url":"#oneid-login"}},"srch":{"title":null,"icon":null,"href":"/search","key":"srch","shw":true},"rnw":{"key":"rnw","shw":true,"title":"Newsletters","url":"https://www.nationalgeographic.com/newsletters/signup"},"sbcrb":{"key":"sbcrb","shw":true,"title":"Subscribe","url":"/subscribe"},"mnu":{"undefined":{"title":"","links":[{"url":"/subscribe","title":"Subscribe"},{"url":"/renew","title":"Renew"}]},"prmMnu":{"key":"prmMnu","title":"Topics","links":[{"url":"/animals","title":"Animals"},{"url":"/environment","title":"Environment"},{"url":"/history","title":"History & Culture"},{"url":"/science","title":"Science"},{"url":"/travel","title":"Travel"}]},"secMnu":{"key":"secMnu","title":"Sites","links":[{"url":"https://www.nationalgeographic.com/tv/","title":"Watch TV!"},{"url":"/magazine","title":"Read The Magazine"},{"url":"/family","title":"Visit Nat Geo Family"},{"url":"https://www.nationalgeographic.com/expeditions/","title":"Book A Trip"},{"url":"https://kids.nationalgeographic.com","title":"Inspire your Kids"},{"url":"/podcasts/overheard","title":"Listen to Podcasts"},{"url":"https://www.shopdisney.com/franchises/national-geographic/","title":"Shop Nat Geo"},{"url":"https://www.nationalgeographic.com/events/","title":"Attend a Live Event"},{"url":"/impact/","title":"Learn About Our Impact"},{"url":"https://www.nationalgeographic.org/give/","title":"Support Our Mission"}]},"key":"mnu"},"cmsType":"NavModule"}],"cmsType":"NavFrame"},{"id":"e17aa8d2-d11b-4156-88f1-93b2a532cac9","className":"stickyFrame stickyFrame--bottom","placement":"header","chldOptns":{"bannerPlacement":"footer"}}]},"prismarticle":{"frms":[{"id":"natgeo-template1-frame-1","mods":[{"id":"natgeo-template1-frame-1-module-1","cmsType":"StackModule","align":"left","edgs":[{"dvdr":{"hideLogo":true},"cmsType":"ArticleBodyTile","id":"natgeo-template1-frame-1-module-1","bdy":[{"id":"cd9cd29d-ec21-48d1-947e-c3e612f0a78c","cntnt":{"id":"cd9cd29d-ec21-48d1-947e-c3e612f0a78c","cmsType":"editorsNote","note":"This article was produced by <i>National Geographic Traveller </i>(UK)."},"type":"inline","style":{}},{"id":"html0","cntnt":{"mrkup":"In 1839, Arthur Wellesley, the first Duke of Wellington, hosted a sumptuous supper to commemorate his victory over Napoleon Bonaparte in 1815, an annual tradition he’d started in 1820. A surviving menu from this banquet shows that his guests tucked into a lavish multi-course feast, but there’s one glaring omission: the dish to which to the duke lends his name, beef wellington."},"type":"p","style":{}},{"id":"html1","cntnt":{"mrkup":"Also known as boeuf en croûte, a traditional beef wellington is generally accepted to mean a large piece of fillet cloaked in finely chopped mushrooms and shallots (duxelles), which some chefs supplement with goose- or duck-liver pâté, encased in puff pastry. It’s widely claimed to have been a favourite of the Duke of Wellington, therefore taking its name from him, although there’s no solid proof of this."},"type":"p","style":{}},{"id":"html2","cntnt":{"mrkup":"Regardless, the idea of wrapping cuts of meat in pastry was not a 19th-century invention. Haunches of venison had been baked in pastry crusts for hundreds of years and were referred to as ‘pasties’. Robert May, a chef during the Restoration period, provides a recipe instructing readers how to ‘bake beef, red-deer fashion in pies or pasties’ in his 1660 tome The Accomplisht Cook, which features sirloin baked with spices and butter in a pastry crust. And on 6 September 1662, diarist Samuel Pepys grumbled about being served five venison pasties over the course of a few days."},"type":"p","style":{}},{"id":"html3","cntnt":{"mrkup":"As for the emergence of the name, the 20th-century German linguist and lexicographer Manfred Höfler has identified a few early references to ‘wellington’ dishes — including one in Italian created by Roman pastry chef Vincenzo Agnoletti, dating from around 1834. However, Agnoletti’s myspaik alla welington appears to be a variation on the traditional British mince pie, containing chopped meat, raisins and rum, cooked in pastry."},"type":"p","style":{}},{"id":"html4","cntnt":{"mrkup":"By the turn of the 20th century, written references to beef wellington itself began appearing. A menu for a bankers’ dinner at the Angelus Hotel in Los Angeles in 1903 is commonly cited as the first, however, it also appeared on the menu aboard the steamship Fürst Bismarck on a voyage from Hamburg to the US on 10 November 1899. Later, Théodore Gringoire and Louis Saulnier include a description of serving beef ‘wellington style’ in their 1914 book Le Répertoire de la Cuisine, where they refer to duxelles and puff pastry, but provide no recipe per se."},"type":"p","style":{}},{"id":"html5","cntnt":{"mrkup":"In an article for Vogue in March 1944, the Hungarian-born journalist and food writer Iles Brody describes his encounter with the dish: ‘When I inherited a little money from my mother, I went mildly berserk and several times ordered steaks at Madame Sacher’s famous hostelry in Vienna. They were roast steaks à la wellington — a thick slice of sirloin encased in a piecrust, with mushroom paste between the crust and meat — and they were unbelievably good.’"},"type":"p","style":{}},{"id":"0f7e18f5-4db2-4c24-ba49-7fabeb4075a1","cntnt":{"cmsType":"imagegroup","hasCopyright":true,"id":"0f7e18f5-4db2-4c24-ba49-7fabeb4075a1","groupCredit":"Photographs by Ant Duncan","images":[{"aspectRatio":0.6666666666666666,"alt":"Chopped mushrooms and shallots on a chopping board alongside a knife","caption":"In its simplest form, the mushroom layer is made from duxelles, which are fried until the moisture evaporates.","image":{"crps":[{"nm":"raw","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg"},{"nm":"16x9","aspRto":1.7777777777777777,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients_16x9.jpg"},{"nm":"3x2","aspRto":1.5,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients_3x2.jpg"},{"nm":"square","aspRto":1,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients_square.jpg"},{"nm":"2x3","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients_2x3.jpg"},{"nm":"3x4","aspRto":0.75,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients_3x4.jpg"},{"nm":"4x3","aspRto":1.3333333333333333,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients_4x3.jpg"},{"nm":"2x1","aspRto":2,"url":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients_2x1.jpg"}],"rt":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg","src":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg","altText":"Chopped mushrooms and shallots on a chopping board alongside a knife","crdt":"Photograph by Ant Duncan","dsc":"In its simplest form, the mushroom layer is made from duxelles, which are fried until the moisture evaporates.","ttl":"Beef wellington chopping ingredients","rchDsc":{"markup":"In its simplest form, the mushroom layer is made from duxelles, which are fried until the moisture evaporates."},"rchTtl":{"markup":"Beef wellington chopping ingredients"}},"src":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg"},{"aspectRatio":0.6666666666666666,"alt":"Searing pink beef in a pan","caption":"Due to its ability to remain blushingly pink after cooking, fillet tends to be the meat of choice for the dish.","image":{"crps":[{"nm":"raw","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg"},{"nm":"16x9","aspRto":1.7777777777777777,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef_16x9.jpg"},{"nm":"3x2","aspRto":1.5,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef_3x2.jpg"},{"nm":"square","aspRto":1,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef_square.jpg"},{"nm":"2x3","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef_2x3.jpg"},{"nm":"3x4","aspRto":0.75,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef_3x4.jpg"},{"nm":"4x3","aspRto":1.3333333333333333,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef_4x3.jpg"},{"nm":"2x1","aspRto":2,"url":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef_2x1.jpg"}],"rt":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg","src":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg","altText":"Searing pink beef in a pan","crdt":"Photograph by Ant Duncan","dsc":"Due to its ability to remain blushingly pink after cooking, fillet is the usual meat of choice for beef wellington.","ttl":"Beef wellington searing beef","rchDsc":{"markup":"Due to its ability to remain blushingly pink after cooking, fillet is the usual meat of choice for beef wellington."},"rchTtl":{"markup":"Beef wellington searing beef"}},"src":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg"}],"size":"Small"},"type":"inline","style":{}},{"id":"html6","cntnt":{"mrkup":"These incidents perhaps add credence to Francophile US painter and food writer Richard Olney’s belief that dishes like beef wellington owe more to international hotel cookery than classic French cuisine. In The French Menu Cookbook (1970), he refers to this as Grand Palace cuisine, in which ‘roasts … are half-cooked, cooled, rolled in pastry and rebaked’."},"type":"p","style":{}},{"id":"html7","cntnt":{"mrkup":"The popularity of beef wellington took off in the decades immediately after the Second World War, when a slew of recipes appeared in books and magazines on both sides of the Atlantic. In her 2006 book Culinary Pleasures: Cookbooks and the Transformation of British Food, the academic Nicola Humble describes how the late 1950s was a time when food became a way of elevating your social position. ‘Entertaining,’ she writes, ‘took on a new importance, not just for the upper levels of society but in the suburban home, where social success and status depended significantly on the drama and style of your dinner party.’ Beef wellington ticked all these boxes — it wasn’t a dish for the fainthearted. The ingredients were eye-wateringly expensive and the potential to ruin the dish by under- or overcooking it was high."},"type":"p","style":{}},{"id":"html8","cntnt":{"mrkup":"(<a href=\"https://www.nationalgeographic.com/travel/article/what-are-melton-mowbray-pork-pies\"><i>The story behind the pork pie</i></a><i>.</i>)"},"type":"p","style":{}},{"id":"html9","cntnt":{"mrkup":"The skill involved in creating beef wellington is also referenced in Betty Crocker’s Hostess Book (1967), where she acknowledges that beef wellington ‘demands all of the cook’s time and talent’, and suggests serving it with tinned vegetables to ensure the focus of the preparation is on the beef, not the garnishes. A 1954 Vogue article, meanwhile, provides another hack for reducing the stress of preparation: replacing the traditional fillet with ground beef, creating a meatloaf en croûte."},"type":"p","style":{}},{"id":"5ddead1d-0094-4d93-9cfe-4201c3cd4fe8","cntnt":{"cmsType":"imagegroup","hasCopyright":true,"id":"5ddead1d-0094-4d93-9cfe-4201c3cd4fe8","groupCaption":"The mushroom duxelles is the element of the wellington where the most variation is seen, with some chefs adding pâté, goose livers, parmesan, spinach or even alcohol.","groupCredit":"Photographs by Ant Duncan","images":[{"aspectRatio":0.6666666666666666,"alt":"Beef wellington laid on a piece of pastry wrapped in parma ham","image":{"crps":[{"nm":"raw","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg"},{"nm":"16x9","aspRto":1.7777777777777777,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham_16x9.jpg"},{"nm":"3x2","aspRto":1.5,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham_3x2.jpg"},{"nm":"square","aspRto":1,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham_square.jpg"},{"nm":"2x3","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham_2x3.jpg"},{"nm":"3x4","aspRto":0.75,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham_3x4.jpg"},{"nm":"4x3","aspRto":1.3333333333333333,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham_4x3.jpg"},{"nm":"2x1","aspRto":2,"url":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham_2x1.jpg"}],"rt":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg","src":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg","altText":"Beef wellington laid on a piece of pastry wrapped in parma ham","crdt":"Photograph by Ant Duncan","dsc":"Since its first emergence in the late 17th century, beef wellington has evolved to showcase a manner of ingredients.","ttl":"Beef wellington wrapped in ham","rchDsc":{"markup":"Since its first emergence in the late 17th century, beef wellington has evolved to showcase a manner of ingredients."},"rchTtl":{"markup":"Beef wellington wrapped in ham"}},"src":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg"},{"aspectRatio":0.6666666666666666,"alt":"Mixing bowl with pate, mushrooms and a wooden spoon","image":{"crps":[{"nm":"raw","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg"},{"nm":"16x9","aspRto":1.7777777777777777,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms_16x9.jpg"},{"nm":"3x2","aspRto":1.5,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms_3x2.jpg"},{"nm":"square","aspRto":1,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms_square.jpg"},{"nm":"2x3","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms_2x3.jpg"},{"nm":"3x4","aspRto":0.75,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms_3x4.jpg"},{"nm":"4x3","aspRto":1.3333333333333333,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms_4x3.jpg"},{"nm":"2x1","aspRto":2,"url":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms_2x1.jpg"}],"rt":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg","src":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg","altText":"Mixing bowl with pate, mushrooms and a wooden spoon","crdt":"Photograph by Ant Duncan","dsc":"Since its emergence in the late 17th century, numerous variations of beef wellington have evolved, showcasing a manner of ingredients.","ttl":"Beef wellington mixing pate and mushrooms","rchDsc":{"markup":"Since its emergence in the late 17th century, numerous variations of beef wellington have evolved, showcasing a manner of ingredients. <br><br><br><br>"},"rchTtl":{"markup":"Beef wellington mixing pate and mushrooms"}},"src":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg"}],"size":"Small"},"type":"inline","style":{}},{"id":"html10","cntnt":{"mrkup":"Other variations on the dish abound, but traditionally it has three key elements: beef, mushrooms and pastry. Ideally, the meat should still be blushingly pink after cooking, so it needs to be a cut that can be cooked quickly while remaining tender. For this reason, fillet (tenderloin) is the usual choice. In a 1965 episode of US TV show The French Chef, Julia Child suggests marinating the fillet to add flavour. However, most recipes simply require the cook to season the meat, then brown it over a high heat before allowing it to cool. Some also brush it with mustard before coating it with the mushrooms and pastry."},"type":"p","style":{}},{"id":"html11","cntnt":{"mrkup":"At its simplest, the mushroom layer is made from duxelles, which must be fried until the moisture from the fungi has evaporated, however, this is the element where there’s perhaps the most variation. René Verdon, the chef for the White House during the administrations of John F Kennedy and Lyndon B Johnson, adds chopped goose livers to his duxelles in The White House Chef Cookbook (1968). Other chefs, meanwhile, favour pâté, whether that’s chicken liver or foie gras. Delia Smith adds dried porcini, while Mary Berry opts for parmesan and tarragon. A splash of alcohol never goes amiss, either, with brandy, sherry or madeira being favoured. Some chefs, including James Martin, add spinach into the mix."},"type":"p","style":{}},{"id":"html12","cntnt":{"mrkup":"Puff pastry is the usual choice for the glossy exterior, however, as the beef should be served medium rare (erring more towards the latter) and has a propensity to ooze juices, there’s a risk of the dreaded soggy bottom. Julia Child came up with a unique solution to this problem, arguing that it’s impossible to cook both pastry and beef to perfection if the former is raw. She pre-bakes a pastry case base, into which a browned fillet with mushroom-and-foie-gras coating are placed, before topping it with raw pastry and returning it to the oven."},"type":"p","style":{}},{"id":"4345ed8b-9b65-4eb1-a95a-38d9bba18164","cntnt":{"cmsType":"image","ariaLabel":"image","align":"contentWidth","belowParagraph":true,"envNme":"prod","flags":{"hideTitle":true},"qryStr":"userab=ng_pw_copy-287*variant_a-1126&forceMode=fitt","mrkup":"","placement":"inline"},"type":"inline","style":{}},{"id":"html13","cntnt":{"mrkup":"Other chefs, including Gordon Ramsay and James Martin, use a layer of crepes to create a barrier between the pastry and its contents. However, some people find this combination a little on the heavy side, so instead of pancakes use thin slices of charcuterie such as parma ham (as per John Torode and Lisa Faulkner’s recipe overleaf)."},"type":"p","style":{}},{"id":"html14","cntnt":{"mrkup":"While by definition a beef wellington does need to feature beef, there have been countless spins on the filling over the years, with all manner of ingredients receiving the wellington treatment. The Hairy Bikers have a version containing pork fillet surrounded by white pudding and stuffing. Jamie Oliver encases a chicken breast stuffed with mushrooms inside a pastry case and serves it with a creamy mustard and white wine sauce. Meat-free variations — particularly popular as Christmas centrepieces — include Rose Elliot’s chestnut and red wine pâté en croûte and New York restaurateur Flynn McGarry’s beet wellington."},"type":"p","style":{}},{"id":"html15","cntnt":{"mrkup":"Whatever its origins, beef wellington has stood the test of time, and evolved, too. It’s a statement dish that won’t fail to impress diners — unless they’re Samuel Pepys."},"type":"p","style":{}},{"id":"f85761ae-e108-49cf-8997-7d7ca53575a3","cntnt":{"cmsType":"image","ariaLabel":"image","align":"contentWidth","belowParagraph":true,"envNme":"prod","flags":{"hideTitle":true},"qryStr":"userab=ng_pw_copy-287*variant_a-1126&forceMode=fitt","mrkup":"","placement":"inline"},"type":"inline","style":{}},{"id":"html16","cntnt":{"mrkup":"John Torode and Lisa Faulkner's beef wellington recipe"},"type":"h2","style":{}},{"id":"html17","cntnt":{"mrkup":"Tender beef, chicken liver pâté and crisp pastry is a great combination — though you can swap the pâté for a mushroom version if you prefer. The middle cut of beef fillet is best here."},"type":"p","style":{}},{"id":"html18","cntnt":{"mrkup":"<b>Serves:</b> 8<br><b>Takes:</b> 1 hour 30 minutes plus chilling"},"type":"p","style":{}},{"id":"html19","cntnt":{"mrkup":"<b>Ingredients</b><br>1-1.4kg beef fillet, trimmed<br>50g butter<br>2 shallots, chopped<br>15g dried porcini, soaked in 100ml boiling water<br>2 garlic cloves, grated<br>225g flat mushrooms, finely chopped<br>2 tsp fresh thyme leaves, chopped<br>170g chicken liver pâté<br>2 x 500g blocks shop-bought or 1kg homemade puff pastry<br>Plain flour, for dusting<br>160g parma ham slices<br>1 medium egg, beaten"},"type":"p","style":{}},{"id":"html20","cntnt":{"mrkup":"<b>Method</b><br>1. Put the beef on a board and season with salt and pepper. Melt half the butter in a large frying pan over a medium heat until starting to foam. Put the beef fillet in the pan and brown for 4-5 mins on each side, taking care not to burn the butter. Put the beef on a plate to cool."},"type":"p","style":{}},{"id":"html21","cntnt":{"mrkup":"2. Melt the remaining butter in a pan, add the shallots and cook for 1 min. Drain the porcini, reserving the liquid, then finely chop. Add the porcini to the pan with the reserved liquid and the garlic and flat mushrooms. Increase the heat and cook until the mushrooms are dry, then season and add the thyme. Set aside to cool."},"type":"p","style":{}},{"id":"html22","cntnt":{"mrkup":"3. Put the chicken liver pâté in a bowl and beat until smooth. Add the cooled mushroom mixture and stir until thoroughly combined. Season to taste."},"type":"p","style":{}},{"id":"html23","cntnt":{"mrkup":"4. Transfer the beef fillet to a board and use a palette knife to spread the mushroom mixture evenly over the beef."},"type":"p","style":{}},{"id":"html24","cntnt":{"mrkup":"5. Roll out the pastry on a floured surface and shape into a rectangle measuring 30cm x 40cm. Transfer to a sheet of baking parchment and lay the parma ham slices over the pastry, leaving a 2-3cm border around the edge. Place the mushroom-coated beef in the centre of the parma ham layer and wrap the ham over the beef as though wrapping a present. Liberally brush the edges of the pastry with some of the beaten egg and grasp the paper to gently but tightly roll over the beef. Cut off any excess pastry (saving it for use in decorations) and tuck both ends of the pastry underneath the parcel. Use a knife to fully seal the edges."},"type":"p","style":{}},{"id":"html25","cntnt":{"mrkup":"6. Brush the pastry with more of the beaten egg and decorate the top with pastry roses if you like (to do this, roll out thin strips of excess pastry, thin out one edge by pressing with your thumb, then twirl and roll each strip into a rose shape with the thumbprint edge uppermost – you can create a few leaves, too)."},"type":"p","style":{}},{"id":"html26","cntnt":{"mrkup":"7. Brush all over with the remaining egg to glaze, then put in the freezer for 20 mins. Heat oven to 200C, fan 180C, gas 6."},"type":"p","style":{}},{"id":"html27","cntnt":{"mrkup":"8. Take the wellington out of the freezer and place on a baking sheet. Cook for 30–40 mins (for medium-rare) or 1 hr (for well done), reducing the temperature to 180C, 160C fan, gas 4 halfway through cooking. Leave to stand for 10 mins, then carve and serve."},"type":"p","style":{}},{"id":"html28","cntnt":{"mrkup":"<i>Taken from John and Lisa’s Kitchen, by John Torode and </i><i>Lisa Faulkner (£25, Quadrille).</i>"},"type":"p","style":{}},{"id":"1ac3e38c-303f-420d-84aa-60125de8dc5b","cntnt":{"id":"1ac3e38c-303f-420d-84aa-60125de8dc5b","cmsType":"editorsNote","note":"Published in Issue 25 (autumn 2024) of <i>Food</i><i> by</i> <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href=\"https://subscriptions.natgeotraveller.co.uk/\" target=\"_blank\">here</a>. (Available in select countries only)."},"type":"inline","style":{}}],"cid":"drn:src:natgeo:unison::prod:e2411458-ee43-4c43-876e-540447a0428c","cntrbGrp":[{"contributors":[{"displayName":"Sam Bilton"}],"title":"By","rl":"Writer"},{"contributors":[{"displayName":"Ant Duncan"}],"title":"Photographs By","rl":"Photographer"}],"mode":"richtext","dscrptn":"Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to avoid the dreaded soggy bottom is a matter of debate.","enableAds":true,"endbug":true,"isMetered":false,"isUserAuthed":false,"isTruncated":false,"isEntitled":false,"freemiumContentGatingEnabled":true,"premiumContentGatingEnabled":false,"ldMda":{"cmsType":"image","hasCopyright":true,"id":"9c075fbc-27b5-42fd-8bf1-d6a51811b67b","lines":3,"positionMetaBottom":true,"showMore":true,"caption":"Popular in the decades following the Second World War, beef wellington traditionally involves a piece of fillet enveloped in a layer of mushrooms and shallots, and wrapped in puff pastry.","credit":"Photograph by Ant Duncan","image":{"crps":[{"nm":"raw","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg"},{"nm":"16x9","aspRto":1.7777777777777777,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_16x9.jpg"},{"nm":"3x2","aspRto":1.5,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_3x2.jpg"},{"nm":"square","aspRto":1,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_square.jpg"},{"nm":"2x3","aspRto":0.6666666666666666,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_2x3.jpg"},{"nm":"3x4","aspRto":0.75,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_3x4.jpg"},{"nm":"4x3","aspRto":1.3333333333333333,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_4x3.jpg"},{"nm":"2x1","aspRto":2,"url":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead_2x1.jpg"}],"rt":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg","src":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg","altText":"Sliced beef wellington on a chopping board with a knife alongside","crdt":"Photograph by Ant Duncan","dsc":"Popular in the decades following the Second World War, beef wellington traditionally involves a large piece of fillet cloaked in mushrooms and shallots, supplemented with pâté and wrapped in puff pastry.","ttl":"Beef wellington sliced","rchDsc":{"markup":"Popular in the decades following the Second World War, beef wellington traditionally involves a large piece of fillet cloaked in mushrooms and shallots, supplemented with pâté and wrapped in puff pastry. 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A surviving menu from this banquet shows that his guests tucked into a lavish multi-course feast, but there’s one glaring omission: the dish to which to the duke lends his name, beef wellington."]},{"type":"p","content":["Also known as boeuf en croûte, a traditional beef wellington is generally accepted to mean a large piece of fillet cloaked in finely chopped mushrooms and shallots (duxelles), which some chefs supplement with goose- or duck-liver pâté, encased in puff pastry. It’s widely claimed to have been a favourite of the Duke of Wellington, therefore taking its name from him, although there’s no solid proof of this."]},{"type":"p","content":["Regardless, the idea of wrapping cuts of meat in pastry was not a 19th-century invention. Haunches of venison had been baked in pastry crusts for hundreds of years and were referred to as ‘pasties’. Robert May, a chef during the Restoration period, provides a recipe instructing readers how to ‘bake beef, red-deer fashion in pies or pasties’ in his 1660 tome The Accomplisht Cook, which features sirloin baked with spices and butter in a pastry crust. And on 6 September 1662, diarist Samuel Pepys grumbled about being served five venison pasties over the course of a few days."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"kvps":{"pos":"fitt-article-inline-outstream-1"},"type":"fitt-article-inline-outstream","className":"fitt-article-inline-outstream"},"className":"natgeo-ad","placeholders":{"compact":{"size":[320,50]},"regular":{"size":[320,50]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"p","content":["As for the emergence of the name, the 20th-century German linguist and lexicographer Manfred Höfler has identified a few early references to ‘wellington’ dishes — including one in Italian created by Roman pastry chef Vincenzo Agnoletti, dating from around 1834. However, Agnoletti’s myspaik alla welington appears to be a variation on the traditional British mince pie, containing chopped meat, raisins and rum, cooked in pastry."]},{"type":"p","content":["By the turn of the 20th century, written references to beef wellington itself began appearing. A menu for a bankers’ dinner at the Angelus Hotel in Los Angeles in 1903 is commonly cited as the first, however, it also appeared on the menu aboard the steamship Fürst Bismarck on a voyage from Hamburg to the US on 10 November 1899. Later, Théodore Gringoire and Louis Saulnier include a description of serving beef ‘wellington style’ in their 1914 book Le Répertoire de la Cuisine, where they refer to duxelles and puff pastry, but provide no recipe per se."]},{"type":"p","content":["In an article for Vogue in March 1944, the Hungarian-born journalist and food writer Iles Brody describes his encounter with the dish: ‘When I inherited a little money from my mother, I went mildly berserk and several times ordered steaks at Madame Sacher’s famous hostelry in Vienna. They were roast steaks à la wellington — a thick slice of sirloin encased in a piecrust, with mushroom paste between the crust and meat — and they were unbelievably good.’"]},{"type":"inline","content":{"name":"ImageGroup","props":{"images":[{"src":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg","alt":"Chopped mushrooms and shallots on a chopping board alongside a knife","sources":[{"src":{"x1":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=1436&h=2154"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=1436&h=2154"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=1280&h=1920","x2":"https://i.natgeofe.com/n/e901dae7-88bf-4723-9266-cbe6c99f648e/deconstructchoppingingredients.jpg?w=2560&h=3840"},"min":1025,"nativeWidth":1280}],"showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited.","caption":{"title":"","credit":"Photograph by Ant Duncan","source":"","text":"In its simplest form, the mushroom layer is made from duxelles, which are fried until the moisture evaporates.","lines":3,"showMoreText":"Read More","showLess":false}},{"src":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg","alt":"Searing pink beef in a pan","sources":[{"src":{"x1":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=1436&h=2154"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=1436&h=2154"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=1280&h=1920","x2":"https://i.natgeofe.com/n/c2582944-b5e3-4541-8ba3-771a75f16605/deconstructsearingbeef.jpg?w=2560&h=3840"},"min":1025,"nativeWidth":1280}],"showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited.","caption":{"title":"","credit":"Photograph by Ant Duncan","source":"","text":"Due to its ability to remain blushingly pink after cooking, fillet tends to be the meat of choice for the dish.","lines":3,"showMoreText":"Read More","showLess":false}}],"ratio":{"height":1620,"width":1080},"disableFullscreen":false},"context":{},"config":{"align":"full","alignXxs":"full"}}},{"type":"p","content":["These incidents perhaps add credence to Francophile US painter and food writer Richard Olney’s belief that dishes like beef wellington owe more to international hotel cookery than classic French cuisine. In The French Menu Cookbook (1970), he refers to this as Grand Palace cuisine, in which ‘roasts … are half-cooked, cooled, rolled in pastry and rebaked’."]},{"type":"p","content":["The popularity of beef wellington took off in the decades immediately after the Second World War, when a slew of recipes appeared in books and magazines on both sides of the Atlantic. In her 2006 book Culinary Pleasures: Cookbooks and the Transformation of British Food, the academic Nicola Humble describes how the late 1950s was a time when food became a way of elevating your social position. ‘Entertaining,’ she writes, ‘took on a new importance, not just for the upper levels of society but in the suburban home, where social success and status depended significantly on the drama and style of your dinner party.’ Beef wellington ticked all these boxes — it wasn’t a dish for the fainthearted. The ingredients were eye-wateringly expensive and the potential to ruin the dish by under- or overcooking it was high."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"type":"fitt-article-inline-box","className":"fitt-article-inline-box"},"className":"natgeo-ad","placeholders":{"compact":{"size":[300,250]},"regular":{"size":[300,250]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"p","content":["(",{"type":"a","content":[{"type":"i","content":["The story behind the pork pie"]}],"attrs":{"href":"https://www.nationalgeographic.com/travel/article/what-are-melton-mowbray-pork-pies"}},{"type":"i","content":["."]},")"]},{"type":"p","content":["The skill involved in creating beef wellington is also referenced in Betty Crocker’s Hostess Book (1967), where she acknowledges that beef wellington ‘demands all of the cook’s time and talent’, and suggests serving it with tinned vegetables to ensure the focus of the preparation is on the beef, not the garnishes. A 1954 Vogue article, meanwhile, provides another hack for reducing the stress of preparation: replacing the traditional fillet with ground beef, creating a meatloaf en croûte."]},{"type":"inline","content":{"name":"ImageGroup","props":{"images":[{"src":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg","alt":"Beef wellington laid on a piece of pastry wrapped in parma ham","sources":[{"src":{"x1":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=1436&h=2154"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=1436&h=2154"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=1280&h=1920","x2":"https://i.natgeofe.com/n/bfce83fd-d5e8-44de-8122-6a40adcdc70a/deconstructwrappinginham.jpg?w=2560&h=3840"},"min":1025,"nativeWidth":1280}],"showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited.","caption":{"title":"","credit":"Photograph by Ant Duncan","source":"","text":"Since its first emergence in the late 17th century, beef wellington has evolved to showcase a manner of ingredients.","lines":3,"showMoreText":"Read More","showLess":false}},{"src":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg","alt":"Mixing bowl with pate, mushrooms and a wooden spoon","sources":[{"src":{"x1":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=1436&h=2154"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=1436&h=2154"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=1280&h=1920","x2":"https://i.natgeofe.com/n/51986410-3d6d-4207-aeb2-41dfa3ae16e8/deconstructmixingpateandmushrooms.jpg?w=2560&h=3840"},"min":1025,"nativeWidth":1280}],"showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited.","caption":{"title":"","credit":"Photograph by Ant Duncan","source":"","text":"Since its emergence in the late 17th century, numerous variations of beef wellington have evolved, showcasing a manner of ingredients. <br><br><br><br>","lines":3,"showMoreText":"Read More","showLess":false}}],"caption":{"title":null,"text":"The mushroom duxelles is the element of the wellington where the most variation is seen, with some chefs adding pâté, goose livers, parmesan, spinach or even alcohol.","lines":3,"credit":["Photograph by Ant Duncan","<span class=\"reg-hide\"> (Top)</span><span class=\"compact-hide\"> (Left)</span>"," and ","Photograph by Ant Duncan","<span class=\"reg-hide\"> (Bottom)</span><span class=\"compact-hide\"> (Right)</span>"],"showMoreText":"Read More","showLess":false},"ratio":{"height":1620,"width":1080},"disableFullscreen":false},"context":{},"config":{"align":"full","alignXxs":"full"}}},{"type":"p","content":["Other variations on the dish abound, but traditionally it has three key elements: beef, mushrooms and pastry. Ideally, the meat should still be blushingly pink after cooking, so it needs to be a cut that can be cooked quickly while remaining tender. For this reason, fillet (tenderloin) is the usual choice. In a 1965 episode of US TV show The French Chef, Julia Child suggests marinating the fillet to add flavour. However, most recipes simply require the cook to season the meat, then brown it over a high heat before allowing it to cool. Some also brush it with mustard before coating it with the mushrooms and pastry."]},{"type":"p","content":["At its simplest, the mushroom layer is made from duxelles, which must be fried until the moisture from the fungi has evaporated, however, this is the element where there’s perhaps the most variation. René Verdon, the chef for the White House during the administrations of John F Kennedy and Lyndon B Johnson, adds chopped goose livers to his duxelles in The White House Chef Cookbook (1968). Other chefs, meanwhile, favour pâté, whether that’s chicken liver or foie gras. Delia Smith adds dried porcini, while Mary Berry opts for parmesan and tarragon. A splash of alcohol never goes amiss, either, with brandy, sherry or madeira being favoured. Some chefs, including James Martin, add spinach into the mix."]},{"type":"p","content":["Puff pastry is the usual choice for the glossy exterior, however, as the beef should be served medium rare (erring more towards the latter) and has a propensity to ooze juices, there’s a risk of the dreaded soggy bottom. Julia Child came up with a unique solution to this problem, arguing that it’s impossible to cook both pastry and beef to perfection if the former is raw. She pre-bakes a pastry case base, into which a browned fillet with mushroom-and-foie-gras coating are placed, before topping it with raw pastry and returning it to the oven."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"kvps":{"pos":"fitt-article-inline-outstream-2"},"type":"fitt-article-inline-outstream","className":"fitt-article-inline-outstream"},"className":"natgeo-ad","placeholders":{"compact":{"size":[320,50]},"regular":{"size":[320,50]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"inline","content":{"name":"Image","props":{"link":{},"caption":{"title":"","credit":"Photograph by Ant Duncan","source":"","text":"Brushing the pastry with beaten egg will give the exterior a glossy shine, resembling a polished wellington boot.","lines":3,"showMoreText":"Read More","showLess":false},"image":{"id":"Beef wellington egg wash","showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited.","alt":"Brushing pastry with egg yolk","src":"https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/19d66c09-e440-461c-927b-443faefa43e5/deconstructeggwash.jpg?w=1436&h=2154"},"min":414,"nativeWidth":718}]},"disableFullscreen":false},"context":{},"config":{"align":"full","alignXxs":"full"}}},{"type":"p","content":["Other chefs, including Gordon Ramsay and James Martin, use a layer of crepes to create a barrier between the pastry and its contents. However, some people find this combination a little on the heavy side, so instead of pancakes use thin slices of charcuterie such as parma ham (as per John Torode and Lisa Faulkner’s recipe overleaf)."]},{"type":"p","content":["While by definition a beef wellington does need to feature beef, there have been countless spins on the filling over the years, with all manner of ingredients receiving the wellington treatment. The Hairy Bikers have a version containing pork fillet surrounded by white pudding and stuffing. Jamie Oliver encases a chicken breast stuffed with mushrooms inside a pastry case and serves it with a creamy mustard and white wine sauce. Meat-free variations — particularly popular as Christmas centrepieces — include Rose Elliot’s chestnut and red wine pâté en croûte and New York restaurateur Flynn McGarry’s beet wellington."]},{"type":"p","content":["Whatever its origins, beef wellington has stood the test of time, and evolved, too. It’s a statement dish that won’t fail to impress diners — unless they’re Samuel Pepys."]},{"type":"inline","content":{"name":"Image","props":{"link":{},"caption":{"title":"","credit":"Photograph by Ant Duncan","source":"","text":"To avoid the dreaded soggy bottom, John Torode and Lisa Faulkner use slices of parma ham to create a barrier between the pastry and its contents.","lines":3,"showMoreText":"Read More","showLess":false},"image":{"id":"Beef wellington served on a plate","showCopyright":"Please be respectful of copyright. 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The middle cut of beef fillet is best here."]},{"type":"p","content":[{"type":"b","content":["Serves:"]}," 8",{"type":"br","content":[]},{"type":"b","content":["Takes:"]}," 1 hour 30 minutes plus chilling"]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"kvps":{"pos":"fitt-article-inline-outstream-3"},"type":"fitt-article-inline-outstream","className":"fitt-article-inline-outstream"},"className":"natgeo-ad","placeholders":{"compact":{"size":[320,50]},"regular":{"size":[320,50]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"p","content":[{"type":"b","content":["Ingredients"]},{"type":"br","content":[]},"1-1.4kg beef fillet, trimmed",{"type":"br","content":[]},"50g butter",{"type":"br","content":[]},"2 shallots, chopped",{"type":"br","content":[]},"15g dried porcini, soaked in 100ml boiling water",{"type":"br","content":[]},"2 garlic cloves, grated",{"type":"br","content":[]},"225g flat mushrooms, finely chopped",{"type":"br","content":[]},"2 tsp fresh thyme leaves, chopped",{"type":"br","content":[]},"170g chicken liver pâté",{"type":"br","content":[]},"2 x 500g blocks shop-bought or 1kg homemade puff pastry",{"type":"br","content":[]},"Plain flour, for dusting",{"type":"br","content":[]},"160g parma ham slices",{"type":"br","content":[]},"1 medium egg, beaten"]},{"type":"p","content":[{"type":"b","content":["Method"]},{"type":"br","content":[]},"1. Put the beef on a board and season with salt and pepper. Melt half the butter in a large frying pan over a medium heat until starting to foam. Put the beef fillet in the pan and brown for 4-5 mins on each side, taking care not to burn the butter. Put the beef on a plate to cool."]},{"type":"p","content":["2. Melt the remaining butter in a pan, add the shallots and cook for 1 min. Drain the porcini, reserving the liquid, then finely chop. Add the porcini to the pan with the reserved liquid and the garlic and flat mushrooms. Increase the heat and cook until the mushrooms are dry, then season and add the thyme. Set aside to cool."]},{"type":"p","content":["3. Put the chicken liver pâté in a bowl and beat until smooth. Add the cooled mushroom mixture and stir until thoroughly combined. Season to taste."]},{"type":"p","content":["4. Transfer the beef fillet to a board and use a palette knife to spread the mushroom mixture evenly over the beef."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"type":"fitt-article-inline-box","className":"fitt-article-inline-box"},"className":"natgeo-ad","placeholders":{"compact":{"size":[300,250]},"regular":{"size":[300,250]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"p","content":["5. Roll out the pastry on a floured surface and shape into a rectangle measuring 30cm"," ","x"," ","40cm. Transfer to a sheet of baking parchment and lay the parma ham slices over the pastry, leaving a 2-3cm border around the edge. Place the mushroom-coated beef in the centre of the parma ham layer and wrap the ham over the beef as though wrapping a present. Liberally brush the edges of the pastry with some of the beaten egg and grasp the paper to gently but tightly roll over the beef. Cut off any excess pastry (saving it for use in decorations) and tuck both ends of the pastry underneath the parcel. Use a knife to fully seal the edges."]},{"type":"p","content":["6. Brush the pastry with more of the beaten egg and decorate the top with pastry roses if you like (to do this, roll out thin strips of excess pastry, thin out one edge by pressing with your thumb, then twirl and roll each strip into a rose shape with the thumbprint edge uppermost – you can create a few leaves, too)."]},{"type":"p","content":["7. Brush all over with the remaining egg to glaze, then put in the freezer for 20 mins. Heat oven to 200C, fan 180C, gas 6."]},{"type":"p","content":["8. Take the wellington out of the freezer and place on a baking sheet. Cook for 30–40 mins (for medium-rare) or 1 hr (for well done), reducing the temperature to 180C, 160C fan, gas 4 halfway through cooking. Leave to stand for 10 mins, then carve and serve."]},{"type":"p","content":[{"type":"i","content":["Taken from John and Lisa’s Kitchen, by John Torode and "]},{"type":"i","content":["Lisa Faulkner (£25, Quadrille)."]}]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"type":"fitt-article-inline-box","className":"fitt-article-inline-box"},"className":"natgeo-ad","placeholders":{"compact":{"size":[300,250]},"regular":{"size":[300,250]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"inline","content":{"name":"EditorsNote","props":{"body":"Published in Issue 25 (autumn 2024) of <i>Food</i><i> by</i> <i>National Geographic Traveller</i> (UK).<br><br>To subscribe to <i>National Geographic Traveller</i> (UK) magazine click <a href=\"https://subscriptions.natgeotraveller.co.uk/\" target=\"_blank\">here</a>. (Available in select countries only).","header":null},"context":{},"config":{"align":"full"}}}]],"blockquote":{"disableQuotationMark":true,"simple":true},"dateline":null,"datelineSeparator":"—","wordCount":1800,"className":"PrismArticleBody DoubleColumn StartsWithInline"},"config":{"gridDisplayMode":"none"},"usesArticleObject":true}],"topComponents":[{"name":"Ad","props":{"ad":{"type":null,"className":null},"initSelf":true},"config":{}},{"name":"ArticleLead","props":{"caption":{"credit":"Photograph by Ant Duncan","source":"","text":"Popular in the decades following the Second World War, beef wellington traditionally involves a piece of fillet enveloped in a layer of mushrooms and shallots, and wrapped in puff pastry.","lines":3,"showMoreText":"Read More"},"image":{"alt":"Sliced beef wellington on a chopping board with a knife alongside","src":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1280&h=1920","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=2560&h=3840"},"min":1025,"nativeWidth":1280}],"fetchPriority":"high","loading":"eager","showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited."},"ratio":"1080x1620","type":"lg","priority":"lg","colorMode":"dark","title":"How beef wellington became a British classic","description":"Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to avoid the dreaded soggy bottom is a matter of debate.","tags":[{"label":"TRAVEL","href":"https://www.nationalgeographic.com/travel"}],"badge":null,"isUserAuthed":false},"config":{}}],"endComponents":[{"name":"ContentPromoGrid","props":{"cards":[{"type":"floating","headline":"Meet Mory Sacko, the chef shaking up Paris's fine-dining 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(Available in select countries only).","header":null,"inlineId":"1ac3e38c-303f-420d-84aa-60125de8dc5b"}}],"Blockquote":{"disableQuotationMark":true,"simple":true},"datelineSeparator":"—","stripBr":false,"className":"PrismArticleBody DoubleColumn StartsWithInline","hideReadTime":true},"dataConstructorMap":{},"topComponents":[{"name":"PrismArticleLead","data":{"caption":{"credit":"Photograph by Ant Duncan","source":"","text":"Popular in the decades following the Second World War, beef wellington traditionally involves a piece of fillet enveloped in a layer of mushrooms and shallots, and wrapped in puff pastry.","lines":3,"showMoreText":"Read More"},"image":{"alt":"Sliced beef wellington on a chopping board with a knife alongside","src":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1280&h=1920","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=2560&h=3840"},"min":1025,"nativeWidth":1280}],"fetchPriority":"high","loading":"eager","showCopyright":"Please be respectful of copyright. 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(Available in select countries only).","header":null,"inlineId":"1ac3e38c-303f-420d-84aa-60125de8dc5b"}}],"Blockquote":{"disableQuotationMark":true,"simple":true},"datelineSeparator":"—","stripBr":false,"className":"PrismArticleBody DoubleColumn StartsWithInline","hideReadTime":true},"dataConstructorMap":{},"topComponents":[{"name":"PrismArticleLead","data":{"caption":{"credit":"Photograph by Ant Duncan","source":"","text":"Popular in the decades following the Second World War, beef wellington traditionally involves a piece of fillet enveloped in a layer of mushrooms and shallots, and wrapped in puff pastry.","lines":3,"showMoreText":"Read More"},"image":{"alt":"Sliced beef wellington on a chopping board with a knife alongside","src":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg","sources":[{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=374&h=561","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=748&h=1122"},"max":374,"nativeWidth":374},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=413&h=620","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=826&h=1240"},"max":413,"min":375,"nativeWidth":413},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154"},"max":767,"min":414,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=718&h=1077","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1436&h=2154"},"max":1024,"min":768,"nativeWidth":718},{"src":{"x1":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=1280&h=1920","x2":"https://i.natgeofe.com/n/46e48863-9a96-4447-9b84-4686f007e0f3/deconstructlead.jpg?w=2560&h=3840"},"min":1025,"nativeWidth":1280}],"fetchPriority":"high","loading":"eager","showCopyright":"Please be respectful of copyright. Unauthorized use is prohibited."},"ratio":"1080x1620","type":"lg","priority":"lg","colorMode":"dark","title":"How beef wellington became a British classic","description":"Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to avoid the dreaded soggy bottom is a matter of debate.","tags":[{"label":"TRAVEL","href":"https://www.nationalgeographic.com/travel"}],"badge":null,"isUserAuthed":false}}]},"contentPackage":"non-gated","dt":"2024-09-21T12:00:00.000Z","story_id":"drn:src:natgeo:unison::prod:e2411458-ee43-4c43-876e-540447a0428c"}},"request":{"headers":{},"httpVersion":"1.1","method":"GET","url":"/travel/article/how-beef-wellington-became-a-british-classic?userab=ng_pw_copy-287%2Avariant_a-1126","vary":{"cached":true,"device":"pc","host":"www.nationalgeographic.com","path":"/travel/article/how-beef-wellington-became-a-british-classic","forwarded-proto":"https","country":"hk","edition":"natgeo-en-us","edition-view":"natgeo-en-us","loggedin":"false","userab":"ng_pw_copy-287*variant_a-1126"}},"viewport":{"width":1260,"height":0},"user":{}};</script><script src="//assets-cdn.nationalgeographic.com/natgeo/53accc82337c-release-02-20-2025.0/client/natgeo/_manifest.js" defer></script><script src="//assets-cdn.nationalgeographic.com/natgeo/53accc82337c-release-02-20-2025.0/client/natgeo/natgeo-b6cb5abe.js" defer></script><script src="//assets-cdn.nationalgeographic.com/natgeo/53accc82337c-release-02-20-2025.0/client/natgeo/prismarticle-303bd15e.js" defer></script> </body> </html>