Classic Beef Wellington Recipe

Classic beef wellington

  • serves 10
  • A little effort

Check out this classic beef Wellington recipe with a super-soft fillet of beef wrapped in Parma ham, porcini, chicken liver pâté, and shallots all encased in crispy puff pastry. This recipe is a real crowd-pleasing dinner-party dish


Make this classic beef wellington, then check out our vegetarian wellington.

While it may take a bit of effort it’s worth it. With Parma ham, porcini, chicken liver pâté, and shallots in the pastry parcel along with the beef, this is a gutsy flavour-packed dish. Enjoy for a special occasion.



  • beef fillet 1-1.4kg, tied at intervals with string to keep it together
  • butter 50g
  • shallots 2, chopped
  • dried porcini 15g, soaked in 100ml boiling water
  • thyme 2 tsp leaves, chopped
  • garlic 2 cloves, chopped
  • flat mushrooms 225g, roughly chopped
  • chicken liver pâté 170g pack
  • Parma ham slices 2 × 80g pack
  • flour to dust
  • puff pastry 2 × 500g blocks
  • egg 1, beaten to glaze


  • Step 1

    Season the beef well. Melt half the butter in a large frying pan over a medium heat. When foaming, brown the fillet all over for 4-5 minutes, taking care not to burn the butter. Put the beef on a plate and leave to cool.

  • Step 2

    Melt the remaining butter, add the shallots and cook for 1 minute. Drain the porcini, reserving the liquid. Chop the porcini, then add to the pan with the thyme, garlic, reserved liquid and flat mushrooms. Increase the heat and cook until the mushrooms are dry in the pan (this may take some time). Season and cool.

  • Step 3

    Put the pâté in a bowl and mash to a paste, add the mushroom mixture and combine. Season. Transfer the cold fillet to a board, take off the string, pat dry with kitchen paper and use a palette knife to spread half the mushroom and pâté mixture over one side of the beef.

  • Step 4

    Lay half the parma ham on clingfilm, with slices overlapping. Put the beef on to the ham, mushroom-side down. Spread the remaining mushroom mixture over the beef, then overlap the rest of the Parma ham on top, wrapping it around the sides to make sure it is all covered. Wrap in clingfilm and chill for about 20 minutes. Heat the oven to 220C/fan 200C/gas mark 7.

  • Step 5

    On a lightly floured surface roll out the pastry (sit 1 block on top of the other) into a piece big enough to wrap the beef. Prick lightly all over. remove the clingfilm from the beef, put it in the middle of the pastry and brush all around it with egg. Fold the pastry over the beef to make a parcel with the join underneath. Press down the two edges, trim off any wodgy bits and tuck under the ends. Put in the fridge for 10 minutes or until ready to cook. Brush with more beaten egg and decorate with pastry off-cuts if you like. Brush again with egg and cook on a baking sheet for 15 minutes, then turn down to 200C/fan 180C/gas 6 and cook for a further 30 minutes for rare to medium rare or 45 minutes for medium. Leave to stand for 10 minutes before cutting.

Try one of our other beef wellington recipe

Vegetarian Beef Wellington Recipe With Stilton