The Duke of Wellington’s Fillet of Beef

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

The Duke was not a gourmet, and this is the only dish to which he gave his name. This has been said to be because the finished fillet looks like the leg of a well-polished brown leather boot.


  • 1-lb. (½-k.) packet frozen puff pastry
  • 2 lb. (1


Pre-heat oven to 425° F., gas mark 7.

Trim fat and skin from fillet. Roll out pastry very thinly to give a piece 1¼ times the length of your fillet and wide enough to wrap round it with a good overlap. Spread the fillet all over with slightly softened butter. Lightly spread some pate where the meat is to lie along the middle of the pastry and lay a line of mushrooms, caps downwards, alo