INDIVIDUAL BEEF WELLINGTONS

Long before Waterloo, England had a history of wrapping meat in pastry.  Nevertheless, this dish is said to be named after the Duke of Wellington’s victory over Napoleon in 1815. Whatever its provenance, Beef Wellington was considered the height of elegance in the mid-20th century.  In the great television drama series Mad Men (2007 to 2015), Roger Sterling, while trysting in a hotel room with Joan Holloway, touts the room service selections thusly: “Look, we’ve got oysters Rockefeller, Beef Wellington, Napoleons…we leave this lunch alone, it’ll take over Europe.”  This dish remains a decadent offering, with its buttery crust and luxurious mushroom filling. My version omits the foie gras which is too rich for my taste if I’m serving a Bearnaise sauce also.  Traditionally, this would be a whole tenderloin of beef (shaped like a rubber boot, i.e., a “Wellie”).  But, I think the individual filets are more attractive on the plate, and certainly more manageable for the cook.  This is actually a great do-ahead dinner party dish.  You just need to have a sheet of puff pastry at the ready, and a Bearnaise sauce holding in a water bath. There are several pause buttons in this recipe.  Which makes the dish perfect for an intimate dinner party…or for trysting the night away in the style of Roger Sterling.