The classic that came into prominence in the 1960s is the Beef Wellington. Named after the Duke of Wellington, this dish consists mainly the fillet of beef, finely chopped mushrooms, unsalted butter, pate de foie gras, puff paste, one large beaten egg white, egg wash, half cup of Sercial Madeira (a white wine from Portugal, dry) and about two teaspoons of arrowroot in cold water. Of course you will need a good half cup of beef broth and finely chopped black truffles. It is optional to use watercress to garnish. Here's a recipe video by Gordon Ramsay and you can watch how to prepare it:
Originally uploaded by zannnielim
butter
Olive oil
Handful fresh sage leaves, 8 leaves reserved for garnish
6 cloves garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
11 ounces leeks, trimmed, washed and sliced
Sea salt and freshly ground black pepper
8 cups good-quality hot beef, chicken or vegetable stock
8 slices good-quality stale bread, 3/4-inch thick
7 ounces freshly grated Cheddar
Worcestershire sauce
