Beef Wellington was named for Arthur Wellesley, the First Duke of Wellington, the soldier that defeated Napoleon at Waterloo in 1815.
Some sources claim that the first Wellington contained truffle paste, instead of mushrooms, and, state the filet was wrapped in ordinary pie pastry-type dough, not puff pastry. The Food Timeline states:
“Almost certainly the pastry covering was a mere mixture of flour and water wrapped around an uncooked tenderloin so that it would roast without browning, which was a culinary fad of the era. In time, the covering became puff pastry. Then the chefs on the continent, with their oft-noted penchant for lily-guilding, inserted a layer of truffles and pate de foie gras.”

At RICO – South American Steakhouse, savour our recipe of tenderloin wrapped in parma ham, spinach with oyster mushroom sauce and puff pastry. RICO also serves a special version of Beef Wellington with foie gras stuffing. Come and enjoy a moist, juicy, flavorful piece of beef!

Please pre-order your Beef Wellington when making reservation, as we only prepare a handful number of Beef Wellington to sell within a day.