"One theory is that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington but originated in Africa where Langley goats were common. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during a period when England was often at odds with France. Still another theory is that the dish is not named after the Duke himself, but rather that the finished joint was thought to resemble one of the brown shiny military boots which were named after him [2].

"Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations are sausage Wellington and salmon Wellington."

The dish does look like a heart attack waiting to walk up a hill, but Gawd, it does look good.
Geoff M