Wellington baguette

Beef Wellington is a preparation of beef tenderloin coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. The origin of the name is not clear, although it is commonly accepted that Beef Wellington is named after Arthur Wellesley, First Duke of Wellington, a Brittish general that defeated Napoleon at Waterloo (Belgium), bringing an end to the Napoleonic era of European history. My recipe today is a variation of this traditional British dish (which some indicate would be inspired by the French Boeuf en crôute): I have used pork tenderloin, and wrapped it in a French baguette dough. I do not know what Napoleon would think of this recipe that is named after his defeater, but I am sure that he would take his hand out of his jacket to pick one ...