Beef Wellington

  • Serves : 6
  • Type : Dinner

This classy dish is a push-the-boat out affair – follow Sue Ashworth’s simple steps for spot-on perfection.

A great friend of Lakeland (she writes lots of our recipes), Sue believes that it’s so important to have well-written recipes that are easy to follow and give great results – without any hassle – just like this one.


  • 1.5kg fillet of beef 
  • 80g butter 
  • 150g chestnut mushrooms sliced
  • 100g smooth liver pâté 
  • 1 tbsp fresh thyme leaves 
  • 10 slices pancetta or Parma ham 
  • A small amount salt and freshly ground black pepper 
  • 500g pack ready-to-roll puff pastry 
  • a little plain flour 
  • egg beaten


  1. Preheat the oven to 200°C/Gas 6. Tie up the beef fillet with string at regular intervals – this will help to make sure that the beef retains its shape.
  2. Heat 40g of butter in a large flameproof casserole or frying pan over a high heat. Add the fillet, browning each side for a few moments, and turning it over with food tongs. Keeping the heat high is important, so that the beef really sears. This whole process takes just 3-4 minutes. Transfer the beef to a roasting dish and roast for 20 minutes. Cool for 15 minutes, then chill for 20 minutes.
  3. While the meat is cooling, start to make the mushroom topping. Heat the remaining 40g of butter in a frying pan and fry the mushrooms over a high heat for 4-5 minutes. You can use just chestnut mushrooms, or if you like, try a combination of soaked porcini mushrooms and regular mushrooms for a more intense flavour. Cool for a few moments, then blend until fine.
  4. Put the liver pâté into a bowl and mix it with a wooden spoon until smooth. Add the cooled mushroom mixture, then stir in the thyme leaves. Season with a little salt and pepper. Just a note – if you’re not keen on mushrooms, you could just use pâté mixed with the herbs – though you will need a little extra.
  5. Lay two slices of pancetta, end to end, on a board or work surface, so that they overlap. Lay down the next 8 slices along the board. Snip the string from the cooled fillet and discard it. Lay the fillet along the middle of the pancetta and spread the pâté mixture on top. Fold over the pancetta neatly to enclose the beef and topping, tucking in the ends.
  6. Roll out the pastry on a lightly floured work surface into a rectangle about 35cm square, (you’ll need to check that this will entirely cover the fillet), then allow to rest for 10 minutes. Brush the centre section of the pastry with beaten egg, position the wrapped fillet on top, then fold over the pastry, pressing the edges together firmly to seal. Allow to rest for 20 minutes in the fridge.
  7. Preheat the oven to 210°C/Gas7. Preheat a baking sheet. Brush the surface of the pastry with egg wash. Cut out leaf shapes from the pastry trimmings to decorate the top of the Wellington, glazing them with egg wash. Place the Wellington onto the preheated baking sheet, then bake for 40 minutes, until golden brown. Rest for 20 minutes before slicing.