Oddly, the first recorded usage of the pastry's modern name was in a 1903 issue of the Los Angeles Times, which mentioned a "fillet of beef, a la Wellington," according to The Telegraph.

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Preheat the oven to 220C ...