The origin of Wellington steak is in honor of the Duke of Wellington, the hero of the Battle of Waterloo. It was named after the Duke, who loved the dish. It is rumored that the French invented the "meat pie" in 1450, which is actually the same as chopping meat with a knife and baking it in puff pastry, which is the earliest practice of "Wellington steak".

1. Prepare the ingredients: remove the excess fat from the filet mignon, beat the egg yolks, and puree the mushrooms

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Wellington Steak

2. Melt the butter in a pan, and sauté the diced onion over medium heat. Add chopped mushrooms and brandy and sauté for 8-9 minutes until juices run clear. When cooled slightly, add foie gras and mix well. Place on a plate and allow to cool.

3. Sprinkle the steak with salt and black pepper and fry on high heat for 1 minute on each side to coat. Use a spatula to smooth out the filling, place the steak in the center, roll the steak tightly in the plastic wrap, and refrigerate for 15 minutes to allow the steak to set;

5. Spread the puff pastry, dust the top with dry flour, brush the egg yolks all around, and place the steak with the plastic wrap removed, wrap the steak with the puff pastry, and place it, sealing-side down, on a parchment paper lined baking sheet;

6. After wrapping the pastry

6. Brush the surface of the pastry with a layer of egg yolk mixture, add some trimmings for garnish, and refrigerate for 15 minutes

7. Bake the steak in the oven at 200℃ for 30 minutes, until the surface of the pastry is golden and crispy, and then leave it to rest for 10-15 minutes before cutting it open and serving.