The British meat dish of beef fillet coated with pâté and mushrooms and baked in pastry is Beef Wellington.
A traditional preparation wraps a beef tenderloin in mushroom duxelles and pâté, often foie gras, before enclosing it in puff pastry. The pastry browns while the beef remains tender inside. The dish is usually sliced into thick portions and served with a sauce or vegetables.
The name is linked to Arthur Wellesley, 1st Duke of Wellington, the British commander who defeated Napoleon at Waterloo in 1815. However, historians debate whether the dish was actually created for him or merely named in his honor. Earlier European dishes also used pastry-wrapped beef.
Beef Wellington is different from steak and kidney pie, whose filling is diced beef and kidney in gravy. “Beef en croûte” describes a broader French-style category, while Beef Wellington is the established named preparation.