Beef Wellington is a British dish consisting of a steak wrapped with pâté de foie gras and a pastry shell. Legend holds that it was named to honor Arthur Wellesley, the Duke of Wellington and vanquisher of Napoleon Bonaparte. Cooking one is difficult and thus commonly a challenge among cooking hobbyists and culinary students.
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It had never occurred to me before I saw these photos, but beef Wellington is a pastry dish. So should not the fine arts of a pastry chef be applied to its shell? That’s what chef Anthony Rush at Restaurant Siena in Honolulu does. The results are stunning.
-via Gastro Obscura