Beef Wellington existed before the Duke of Wellington, the hero of the Battle of Waterloo, was born, and it was named after the Duke because he liked the dish so much.

In Western cuisine, dishes with "Wellington" in the name basically have a layer of puff pastry on the outside and large pieces of fish or meat on the inside. Wellington steak is simply steak wrapped in puff pastry. The steak wrapped in it is fillet, or beef tenderloin, which is characterized by tenderness without fat, and is usually marinated and fried until medium rare. Along with the steak, the pastry is filled with a mixture of mushrooms, bacon, onions, and herbs, but chefs can now add or subtract as many ingredients as they like, as long as they're flavorful enough to hold the beef.

Finally, there's the fluffy, buttery puff pastry, which is no stranger to many Western desserts, including seafood soups. The biggest requirement of a good puff pastry is to be crispy, fluffy and crispy with the tenderness of the beef and the richness of the fillings against each other, this dish has a very layered texture, no wonder that many people in the heart of the grass it!