Talk:Beef Wellington

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New article

This article is based on a section removed from beef tenderloin, expanded, categorized, and with an image added. --MCB 04:25, 23 March 2007 (UTC)[reply]

Clarification

I have added {{clarify}} in the article... See discussion in the comments of this blog entry to understand the problem. There seems to be two ways to understand the words "but there is no evidence to say for sure." --Edcolins (talk) 21:04, 9 March 2010 (UTC)[reply]

Wellington, New Zealand

Quote "In introducing a recipe for beef Wellington, Clarissa Dickson Wright claims "This dish has nothing to do with that splendid hero, the Duke of Wellington; it was invented for a civic reception in Wellington, New Zealand, but it is a splendid addition to any party."

Mischievous speculation by Ms. Dickson Wright? I don't think this is serious. P0mbal (talk) 16:08, 24 November 2011 (UTC) A citation would make it clear. P0mbal (talk) 23:18, 4 December 2011 (UTC)[reply]

Your ever-inquisitive Disgruntled Old Coot was enamored with the discussions upon this page but limited to knowledge about food preparation to what is written on the side of the heat and gulp down soup can or the most simplistic recipe using minimal ingredients and preferably one pot for cooking then eating from the pot to minimize dishes needing washed. But, in the spirit of discussing/debating/arguing/bickering/etc. I feel a semi-whelming compulsion to ascertain what "is" is in the statements above where "is" is located. I remain the Mighty ObbopObbop (talk) 00:08, 5 September 2012 (UTC)[reply]

Could not have originated in New Zealand in 1815

If the Beef Wellington did originate in New Zealand, it would not have been in 1815. The Wellington article states that the City was founded in 1839 - 24 years later. Clearly any creation of the Beef Wellington for some civic reception in that City would have happened after that, probably well after. The claimed year should be removed.

First mention of the recipe?

I have found a recipe of "Lungenbraten Wellington" (beef tenderloin Wellington) in an Austrian cookbook of 1931 and I doubt that this was the first recording of the recipe. So maybe the section about the first mention should be verified or omitted. --Areiosgeorgos (talk) 13:58, 24 December 2011 (UTC)[reply]

It seems to me that the existing Polish reference deserves priority. Charles Clark (talk) 00:41, 20 January 2021 (UTC)[reply]

In fact, the first reference cited by the current edition of the Oxford English Dictionary is:

1903 Los Angeles Times 28 Oct. 13/1 Fillet of beef, a la Wellington.

Charles Clark (talk) 00:51, 20 January 2021 (UTC)[reply]

It's originally a french dish. Sorry guys.

Filet de boeuf en croûte to be exact. But i don't want to disturb the peace to much, i know how much you want to claim things that in reality don#t have their origin in the egnland. So i won't make any changes to the article. Just pointing out it's, as so many english wiki articles, full of false information. 178.24.247.117 (talk) 17:19, 25 November 2022 (UTC)[reply]

Filet de boeuf en croûte is not the same as Beef Wellington. In fact the opening of this article is incorrect. Beef Wellington does not have pâté, it is the inclusion of pâté that makes it filet de boeuf en croûte. As the name and the inclusion of pâté suggests filet de boeuf en croûte is French in origin. Unless I see a well argued reason against I will delete the reference to pâté in the opening. treesmill (talk) 10:16, 11 January 2024 (UTC)[reply]

You don't seem to have followed through on making this edit. I'm no expert, but having done brief research, all of the English examples I've seen do not seem to include pâté. They seem to be just beef, duxelles and pastry, though in some cases the beef has some mustard applied to it. I did find an example of someone French making Filet de boeuf en croûte who coated the beef with pâté, in a similar manner to how some English recipes use mustard. The inclusion of pâté has been there since the very beginning of this article. It does indeed seem incorrect, so I'll go ahead an edit as appropriate. DiscreetParrot (talk) 14:27, 25 January 2025 (UTC)[reply]

Done DiscreetParrot (talk) 14:44, 25 January 2025 (UTC)[reply]

Mention of the French dish has now been quickly reverted by someone due to lack of citation. I don't speak French and struggled to find a suitably reliable source. This video - [1] - demonstrates the French dish being made with the inclusion of pâté, supposedly by a French chef from their French accents and the name of the account, but it's not exactly a reliable source. DiscreetParrot (talk) 15:38, 25 January 2025 (UTC)[reply]

Confusingly Britannica lists goose or duck liver pâté and puff pastry as classic ingredients of beef wellington.

Raymond Blonc's website claims that "the classic [beef wellington] recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together". DiscreetParrot (talk) 20:02, 25 January 2025 (UTC)[reply]

@DiscreetParrot: should this part be added back, or do you suspect WP:CITOGENESIS? Veverve (talk) 20:04, 25 January 2025 (UTC)[reply]

Well, I'm struggling to find anything at all reliable online to confirm whether or not the French version does in fact include pâté as was claimed here, so I support removal of that statement I'd added in my earlier amendment (that I forgot to put a citation-needed clause against).

As for pâté being part of the English ingredients, perhaps classically that's the case, again hard to say. Raymond Blonc claims it is/was in that link I gave, and he's very a famous chef, though on the other hand he's French, so could he really be speaking about the French version...

Most recipes I see don't include pâté, so I think it risks causing confusion by stating is as a defacto ingredient. So what I've now done is add a note stating that classically pâté may be included, pointing to RB's link, and I'm giving up trying to fact check it further. DiscreetParrot (talk) 20:18, 25 January 2025 (UTC)[reply]

As for which form of pastry is truly the "proper" one, shortcrust or puff, I have no idea. DiscreetParrot (talk) 20:20, 25 January 2025 (UTC)[reply]

Terrible picture

The current main pic is terrible. The pastry of the beef wellington itself looks nicely cooked, but you can't see what's inside, and the dull presentation with those potatoes is awful.

Taking a skim back over the article history, some highlights:

Previously this image had been used, which although pretty terrible itself, at least showed the inside. This was lost from the article in 2020, replaced by the decent pic of slices on a wooden board, currently found in the 'naming' section.
In September 2023 a mobile edit was made that moved the main image to the 'naming' section to 'reduce image redundancy in lead'.
In January 2024 this terrible 'whole beef wellington' image was moved from the 'naming' section to the infobox, restoring a main article pic.

I propose that in the short term the very nice slices pic is swapped to the info box (intend to do this in a moment). Longer term it would be nice to find a suitably licensed pic of a nicely presented whole beef wellington that's slice open to show the inside. DiscreetParrot (talk) 13:53, 25 January 2025 (UTC)[reply]