Pics of food please.
Bonus points for favourites.
Bonus points for exotic!
Go.. now... please?
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4 RepliesI don't know if the English-French conflicts over the centuries had anything to do with who created this, but it is a dish worth going to war for. Fillet de bœuf en croûte (for those on the continent) of Beef Wellington for the Anglos. Who did it first? Whose name is right? The world will never know. But it is one of my favorite ways to "fancy up" a tenderloin.