How to make the perfect Beef Wellington with Sue Ashworth | Lakeland Inspiration
This classy beef wellington dish is fantastic for a push-the-boat out affair – follow Sue’s simple steps for spot-on perfection.
Ingredients
- 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
- 1, egg, beaten
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