Beef Wellington – The Taste Of Napoleon’s Defeat

Aug. 10, 2011 - PRLog -- British people have a bee in their bonnet about food. Travelling by subway, it can be easily observed. Almost every second conversation’s topic refers to cuisine. Of course there is nothing surprising considering the fact how many various restaurants London is abound in.
Inhabitants of England are in the habit of dividing meals into modern British, something what is very popular, in fashion and old style food – equivalent to “not to be eaten”. Dish in modern style allows a creative cook to show his talent. But traditional meals are also worth taking care of as far as it is a testimony to the past times.
The name of traditional British dish, Beef Wellington, is probably originally connected with Arthur Wellesley, The 1st Duke of Wellington, who wasn’t a famous cook at all but a grand general. He finished promising career of Napoleon Bonaparte in the Battle of Waterloo in 1815. He loved a dish made from beef, including mushrooms, which has been named to honour the 1st Duke of Wellington. Arthur Wellesley is said to have requested the Beef Wellington to be served at any dinner that he might be participating.
Beef Wellington is a fillet steak wrapped in home-made puff pastry. A whole piece of meat can be wrapped and baked, or there is a possibility to cut the tenderloin into individual pieces at first to be wrapped and baked later. Traditionally it is filled with stuffing made from truffles and goose liver. The Wellington Beef does not have to be cooked always in the same way. To give it specific taste different spices may be added to diversify the flavor – curry, allspice, ginger and many others.
Seraser Fine Dining Restaurant, the refined restaurant in Antalya (Turkey) also serves the Beef Wellington, a real feast for palate. Seraser aims not only at appeasing hunger by blending the international cuisine with traditional motifs, but also at expanding horizons. An opportunity to unite the rich selection of delicious dishes prepared by the best chefs with the sensational ambiance of the decor and the architecture seems to be of gourmets’ dreams. Similar tastes can be produced but it would not suffice to make a guest forget Seraser's kitchen.