Beef Wellington
London, UK
This elegant dish comprises a tender beef fillet wrapped in rich puff pastry, lined with a savory layer of mushroom duxelles and parma ham. Once baked, the pastry turns golden and flaky while the meat inside remains perfectly pink and juicy.
Why locals eat it
The dish is often suggested to have been named after Arthur Wellesley, the first Duke of Wellington, following his famous victory at the Battle of Waterloo. However, some culinary historians note that similar meat-in-pastry recipes existed in France well before this period.
Local tip
Order this at high-end traditional taverns or grills where it is carved tableside for a more dramatic presentation.
Typically made with
Beef tenderloin, Mushroom duxelles, Puff pastry, Parma ham, Egg wash, Mustard. Recipes vary — always check with the vendor if you have allergies.