The Beef Wellington, or the Filet de Boef en Croute, is a dish that traces it’s origins back centuries to Britain, where it was named for the Duke of Wellington.  The duke was a man that enjoyed beef, pate and truffles, and obviously didn’t have enough patience to enjoy them separately. The traditional preparation calls for beef tenderloin wrapped in a mushroom duxelle with foie … Continue reading Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots