This refined beef dish is the pride of the English. Its origin is however disputed. Is it a derivative of the French crusted beef or a creation inspired by the tastes of the Duke of Wellington, leader of the coalition army and winner of the Battle of Waterloo in 1815? Unless it got its name from a boot called ... wellington? Either way, this is a great room to wow guests!

* Ingredients :
° 1 medium onion
° 1 carrot
° 1 stalk of celery
° 1 potato
° 2 cloves garlic
° 400 g fresh button mushrooms
° Olive oil
° 4 sprigs of rosemary
° 1 pinch of frozen peas
° 1 large egg
° 500 g of ground beef
° Salt
° pepper
° 500 g of puff pastry
° Flour

* Preperation : 

 Preheat oven 180 ° C.
 Peel the onion, carrot, celery and potato. Cut them into 1 cm dice. Finely grate the garlic.
 Wash and roughly chop the mushrooms, to make pieces that look a bit like diced vegetables.
 In a large skillet heated over medium heat with 2 gulps of vegetable oil. Cook for about 8 minutes, stirring often enough.
 Add the peas, cook for another minute.
 Drain and then empty all the vegetables into a large bowl and let them cool. Crack the egg into a cup and beat it.
 Pour half the egg into the bowl with the meat, season with salt and pepper and mix well with your clean hands.
 Flour your work surface and roll out the puff pastry to the approximate dimensions of a tea towel.
 Flour the dough well and place it in front of you. Place the meat mixture on top, shaping it into a large sausage shape.
 Brown all the edges of the dough with the rest of the egg, and completely coat the meat with the dough: you shouldn't see it at all.
 First press the ends and then weld all the edges well so that the meat cannot escape during cooking.
 Flour a baking sheet and gently place the Beef Wellington on it. Brown the surface of the pastry with the remaining beaten egg. Bake for 1 hour of cooking.

Enjoy !