Beef Wellington is a classic British dish consisting of a beef tenderloin coated in pâté and 'duxelles' (finely chopped mushrooms), then wrapped in puff pastry and baked. It is named after Arthur Wellesley, the 1st Duke of Wellington, who famously defeated Napoleon at the Battle of Waterloo in 1815. While some suggest the dish was created to celebrate his victory, others point out that its shape resembles the 'Wellington boot' he popularized. The culinary challenge of the dish is preventing the 'soggy bottom'—where the juices from the meat and mushrooms soak into the pastry. To prevent this, modern chefs often wrap the beef in a thin savory crepe before the pastry to act as a moisture barrier.