Beef Wellington is a British dish consisting of a steak wrapped with mushrooms duxelles and a pastry shell. Legend holds that it was named to honor Arthur Wellesley, the Duke of Wellington and vanquisher of Napoleon Bonaparte. Cooking one is difficult and thus commonly a challenge among cooking hobbyists and culinary students.
It had never occurred to me before I saw these photos, but beef Wellington is a pastry dish. So should not the fine arts of a pastry chef be applied to its shell? That's what chef Anthony Rush at Restaurant Siena in Honolulu does. The results are stunning.
-via Gastro Obscura
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You appear to be correct. I'll fix the post accordingly.
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Wrong. There is no foie gras in a beef wellington. It is a mushroom duxelles
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Unfortunately, the sole image on the Senia website showing one of the beef Wellingtons, as well as the top image in the article, suggests that most, if not all, of the intricate coloration in the artistic presentation is lost under the Maillard reaction when the dish is cooked -- the colorful images all appear to be uncooked examples; it would have been nice to have better images of the cooked results to see how well the artistry carries over.
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I've never had beef wellington, and that needs to change
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