The Mount Nelson (named in honour of Horatio Nelson) and Irishman Arthur Wellesley, later Lord Wellington, combine their respective reputations, as Beef Wellington is a feature item until September in the Mount Nelson’s Planet Restaurant.
It’s the “Welly in the Nelly”.
Lord Wellington was well known for his love for beef, truffles, mushrooms and pate. This dish was named after him, and Rudi Liebenberg has given his own twist to the original recipe, adding braised pasture-fed beef cheek.
The “Wellie in the Nellie” consists of a seared beef fillet in a mushroom duxelle, made using local Cape mushrooms, wrapped in bacon (optional), encased in a delicate, very light puff pastry, and then baked in the oven until golden brown.
At Planet Restaurant at the Mount Nelson, guests who order this dish will enjoy watching it being carved at their table, served with sherry jus, béarnaise sauce, glazed carrots and green beans.
The Beef Wellington costs R275 and is served as a dish for two people.
For an additional R75, guests will be served two glasses of Glen Carlou Grand Classique, a classic Bordeaux blend, which pairs exceptionally well with Beef Wellington.
This is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, a perfect winter wine.
Liebenberg advises a healthy appetite: “It must be noted that the combination of pastry, beef, bacon and mushroom is heavenly, and it always calls for a second helping.”
Did you spot that?
A “second helping” ….. Nelson or Wellington would have, in a flash.
Go hungry and eat twice.