On a blustery autumn afternoon, friends gather for a traditional British Sunday roast—a hearty late-in-the-day meal of classically prepared foods. It’s a wonderful way to share warm camaraderie on a chilly day.
Beef Wellington is a time-honored dish pairing buttery tenderloin and a flaky crust. Beurre rouge sauce, Yorkshire pudding, and tarragon-scented creamed peas are quintessential accompaniments. A full-bodied red wine, such as a Cabernet Sauvignon, complements the flavorful meal.
Although some theorize it was named after him, others say it merely resembled the shiny brown boots he wore. Either way, the Duke of Wellington is the namesake of the classic Beef Wellington. A table set with antique china, embroidered napkins and a textured linen tablecloth complete the heirloom look.
A mélange of transferware and fine bone china creates a lovely tea set. Offer age-old favorites, such as Darjeeling or English Afternoon tea, for a lingerworthy service after the meal. Traditional yorkshire pudding is flavored with drippings from the beef, which lend richness and a beautiful golden-brown color. The egg-based batter is airy and a bit chewy—leftovers are delightful for breakfast the next day. A salad of slightly bitter dandelion greens with a drizzle of vinaigrette and a few crisp slices of pancetta is a brilliant way to whet guests’ appetites.
For more traditional British recipes such as Beef Wellington and Yorkshire Pudding, see “A Classic English Meal” in the September/October 2009 issue of Victoria magazine.