The classic that came into prominence in the 1960s is the Beef Wellington. Named after the Duke of Wellington, this dish consists mainly the fillet of beef, finely chopped mushrooms, unsalted butter, pate de foie gras, puff paste, one large beaten egg white, egg wash, half cup of Sercial Madeira (a white wine from Portugal, dry) and about two teaspoons of arrowroot in cold water. Of course you will need a good half cup of beef broth and finely chopped black truffles. It is optional to use watercress to garnish. Here's a recipe video by Gordon Ramsay and you can watch how to prepare it: