Beef Wellington in Dallas?
No clue. Does an old saw like the Old Warsaw still make it?
I must say I was prepared to point my nose up in the air about Beef Wellington, since I recall the recipe as being a way to ruin a perfectly good piece of steak by steaming it in a crust instead of pan-grilling the beef, as one should.
However, I looked up Beef Wellington on Wikipedia. "Beef Wellington is a famous dish in English cuisine. It is a preparation of beef tenderloin, similar to filet de boeuf en croûte in French cuisine.
"The beef is coated with pâté, often made from foie gras, and a duxelles, which is then wrapped in puff pastry, and baked. There are two major types: one where the entire tenderloin is wrapped and baked, and served sliced; and another where the tenderloin is sliced into individual portions (as with filet mignon), each of which is then wrapped and baked."
That doesn't sound too bad. Will be curious to see if any restaurants are serving it...may have to try it!
Most good Wellington recipes actually have you do a quick high heat sear on the meat then cool it down before added the duxelles and the foie gras. It's really not all that hard to make at home. The major differences between making it and having it at a fine restaurant is the sauces that are served with it. The assembly of a wellington is generally to much for most run of the mill places, all though not all that difficult it's to time consuming.