Ingredients for Beef Wellington

Although Beef Wellington is a historical meat dish, there are a lot of controversies surrounding its history. Even the rationale behind where it got its name is being questioned, though it is largely believed that it was named after Arthur Wellesly, the first Duke of Wellington. Aside from this debate, the ingredients that make up this dish are also largely being fought over.

This may largely be due to the fact that there are different beliefs as to which country originated this dish. There are several countries that claim they created the dish such as France, Ireland, England and even Africa. And because of these countries, the ingredients that comprise the dish have also been modified.

It can also be due to the fact that the French recipe calls for expensive ingredients such as Foie Gras and Duxelles that there have been several renditions of the dish. In order to cut down on costs, cooks make use of other available ingredients. But those who are willing to spend money on real Beef Wellington are getting a dish made from the following ingredients:

Beef Tenderloin

Beef Tenderloin

The main ingredient in a Beef Wellington is the beef tenderloin. In Australia and New Zealand, this is known as an eye fillet. In France and England, it is called filet. Whatever name it goes by, the beef is a cut taken from the loin of beef. Since the muscle in this area does not do a lot of work, it is the tenderest part of the beef. This is why the beef tenderloin is being used for roasts and steaks.The tail end, the most tender part of the tenderloin, is called Filet Mignon and most expensive.
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Puff Pastry

Puff Pastry

Before, the dough being used to enclose the tenderloin was a simple and basic dough. But the French have modified this dish and have used a puff pastry recipe to make the dough more pleasant to eat with the meat.

As compared to the other types of dough, puff pastry is labor intensive. This is because it requires the distribution of cold butter among layers of dough before it is being folded and rolled out. The process keeps getting repeated several times until the end result is a multi-stratified dough composed of flour and butter. Once this dough has been baked, the melted butter releases steam that will puff the pastry by separating the many flaky layers.

Puff pastry can be compared to pie crust. This is because it rises high without the use of any leavening agent. The key to achieving this is to know what works with the dough and what doesn’t. The main ingredients in the dough include flour, butter, water, and salt. The reason why it rises up so high is due to the method these ingredients have been combined.

Foie Gras

Foie gras - Liver pate

This is one of the expensive ingredients of Beef Wellington which many people use a substitute for. Foie Gras is the decadently sycophantic liver of fattened geese and ducks. Aside from being expensive, it is sublimely rich and delicious. Pâté de Foie Gras is recognized as the ultimate culinary delight and is the king of all pâtés.

In 1779, a French chef by the name of Jean-Joseph Clause has been credited for popularizing and creating pâté de Foie Gras. It was said that he was rewarded by King Louis XVI for this dish with twenty pistols. In 1784, he was able to get a patent for this dish. A requirement under the French law states that at least 80% of pâté de Foie Gras should be liver. However, this is often circumvented.

Duxelles

Duxelles - A mushroom-herb paste

Duxelle is a combination of chopped cultivated or wild mushroom, herbs, shallots and has been cooked in butter. After cooking, it is then reduced to a paste so it can be used as basic preparation for stuffing, garnish, or a sauce. In the case of Beef Wellington, it is being used as a sauce.

Unless you are eating in a high class restaurant or social gathering, you will often find Foie Gras substituted by other ingredients such as a chopped liver pâté made from chicken liver.