Beef Wellington, Parsnips & Carrots
Impress your dollies with this classic Beef Wellington recipe -- beef tenderloin smothered with mushroom duxelles, then wrapped in puff pastry and baked.
A classic of the British table, Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is a great dish for a celebration and often served at Christmas for that reason. Dolly's version is served with roasted baby carrots and parsnips.