When you hear the words "Beef Wellington," a myriad of images might flood your mind. For some, it's a nostalgic dish that has stood the test of time. For others, especially younger generations, it's a TikTok culinary trend they can't get enough of. Then there's the British chef who has become almost synonymous with the dish—Gordon Ramsay. Ramsay has often proclaimed his admiration for Beef Wellington, featuring it in his restaurants worldwide and declaring it an essential dish for any occasion, including his "last supper."

A Nod to History and Namesake

Beef Wellington's intricate culinary history makes it even more fascinating. The dish gained its name in honor of the first Duke of Wellington, Arthur Wellesley, who famously defeated Napoleon Bonaparte at the Battle of Waterloo in 1815. Wellesley's culinary preferences were reportedly diverse, leaving his chef free rein to experiment, which might have led to the creation of this luxurious dish.

Interestingly, wrapping meat in a dough or pastry has ancient roots. From the Greeks using simple flour and water paste to seal meat to the Cornish pasties that have been around since the 14th century, meat has been encased in different forms of pastry for centuries. 

This brings us to the French dish "filet de boeuf en croute," which resembles Beef Wellington and might have been its direct ancestor. Beef Wellington could be seen as a rebranded version of this French classic during the Anglo-French conflict.

Across the Pond: Beef Wellington in America

While Beef Wellington enjoys high esteem in Europe, its popularity has also soared in the United States. Notably, it was a favorite of former President Richard Nixon and even featured in the White House cookbook. 

In 1965, the New York Times called the dish a beef tenderloin enveloped in a rich pastry crust enriched with pate de foie gras, truffles, and cognac. Furthermore, the earliest mentions of 'Beef Wellington' originated in the United States, including a mention in the Los Angeles Times as early as 1903 and a 1939 guide to New York City restaurants. So, while the dish might have European roots, its connection to America is more significant than one might think.

Achieving Culinary Perfection with CHEF iQ's Meat Thermometer

Before diving into the recipe, it's worth mentioning that cooking Beef Wellington to perfection can be a daunting task, especially when it comes to nailing the doneness of the beef. This is where CHEF iQ's meat thermometer comes into play. This indispensable kitchen gadget allows you to monitor your beef's internal temperature with precision, ensuring your Beef Wellington turns out perfect every single time.

Simplified Beef Wellington Recipe
This is a condensed version of Gordon Ramsay's Beef Wellington recipe from his Masterclass.

Here are the ingredients you'll need:

For the Mushroom Duxelles:

• 3 tbsp olive oil
• 2 portobello mushrooms, finely diced (about 4 cups)
• Salt and freshly ground black pepper
• 1 teaspoon thyme leaves

For the Chive Crepes:

• 2 eggs
• 1 cup flour
• 1 cup milk
• 1 tsp chopped chives
• 1 tsp fresh thyme flowers
• Pinch of sea salt
• Nonstick cooking spray

For the Assembly:

• 1 pound center-cut beef tenderloin, room temperature
• Sea salt and freshly ground black pepper
• 1 tbsp grapeseed oil
• 1 tbsp Dijon mustard
• 4 slices of prosciutto
• 1 sheet puff pastry (9.6 ounces), thawed if frozen
• 2 egg yolks

For the sake of brevity, we'll streamline the recipe's steps. 

First, create a mushroom mixture by sautéing finely diced portobello mushrooms in olive oil and seasoning with thyme leaves, salt, and pepper. Make the chive crepes by whisking the listed ingredients and frying thin pancakes in a nonstick pan. Then, sear a center-cut beef tenderloin seasoned liberally with salt and pepper. Once seared, brush it with Dijon mustard and let it rest.

Next, layer the chive crepes, prosciutto, and mushroom mixture on the plastic wrap for the assembly. Place the beef tenderloin on this bed, roll it tightly, and chill for 20 minutes. Finally, wrap the chilled meat roll in a puff pastry sheet, egg wash it, and bake in a preheated oven at 425°F for 18-20 minutes. Allow to rest for 5 minutes before serving.

The multifaceted Beef Wellington is not just a dish; it's a culinary journey that pays homage to its historical roots while continually evolving. Whether you are a seasoned chef or a culinary enthusiast, the road to perfecting this classic has become easier, thanks to modern kitchen gadgets like CHEF iQ's meat thermometer. This allows even the most amateur home chefs to craft a Beef Wellington that would make both Gordon Ramsay and the Duke of Wellington proud.