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The Duke of Wellington’s Fillet of Beef
Preparation info
- Difficulty
Medium
Appears in
Published 1975
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.
Ingredients
Method
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