This is a classic was created in celebration of the first Duke of Wellington, and his victory at the Battle of Waterloo. The Duke was given his title after defeating Napoleon (the General not the food).
Use as a delicious main course, or make small ones for appetizers, either way Chef Mary is going to show you Wellington perfection in this class.
2 varieties and styles explained in a Hands-On style class
Beef Tenderloin Wellington Stuffed with Mushrooms, and a
Hand-made Pate with a Madeira Wine Sauce
Vegetable Wellington loaded with Artichoke, Black truffle oil, Hearts of Palm, Bell pepper, Spinach, Tomato, Mushroom Pate covered with a Cheese Béchamel (Mornay)