Beef Wellington is a traditionnal dish on festive tables in Great Britain. The origins of its name dates back the Napoleonic Wars. Coming from French gastronomy, the “crusted beef fillet” concentrates rich flavours : the fillet is rounded with a mix of mushrooms flavoured either with spices, foie gras or truffles, according to the recipes, and then wrapped in a crusty paste.
Equally popular in France and in England – the first recipes appear in 17th-century records – the dish was named Beef Wellington after the battle of Waterloo, to honour Sir Arthur Wellesley, first Duke of Wellington.
Regularly revisited by famous chefs, Beef Wellington is the signature dish at Gordon Ramsay restaurants, amongst which is Heddon Street Kitchen in London. Head sommelier Gabriel Kollar is enthusiastic about Chateau Le Boscq, Cru Bourgeois, Saint-Estèphe, to accompany this savoury dish.
Photo : © Heddon Street Kitchen
Gabriel Kollar, head sommelier at Heddon Street Kitchen about Château Le Boscq : “Chateau Le Boscq is a great valued top red Saint Estephe (…) I like the ripeness and concentration of this wine. It has a perfect balance between the fruit and oaky nuances and tannins are so silky (…) if you have this wine with great food it’s just going towards perfection ! Beef Wellington is a signature dish at Gordon Ramsay restaurants that always deserves the best ingredients and the best possible aged red wine which Chateau Le Boscq definitely is.”
If you are keen on Côtes de Bordeaux wines, discover the charms of Grand Vin du Chateau de Ricaud. This jewel of a wine, produced in small quantities from a majority of Cabernets on a gravels, perfectly expresses the great terroir of Ricaud. Full-bodied, velvety and well-balanced, this Cadillac-Côtes de Bordeaux will ideally match with the rich flavours of the delicious Beef Wellington.
