Which British dish is a fillet of beef coated with pâté and wrapped in puff pastry?

Beef Wellington is a British dish of fillet of beef coated with pâté and wrapped in puff pastry.

The beef is commonly seared first, then covered with pâté and often a mushroom mixture called duxelles. It is enclosed in pastry and baked until the crust is golden. The centre may be cooked rare, medium, or more thoroughly according to preference.

The dish is traditionally associated with Arthur Wellesley, 1st Duke of Wellington, the British military commander who defeated Napoleon at Waterloo in 1815. However, direct evidence that he personally inspired the recipe is limited, and similar pastry-wrapped meat dishes existed earlier.

Beef Wellington is sometimes confused with filet de boeuf en croûte, the French description for beef baked in a pastry crust. The British name became especially prominent in 20th-century restaurant and banquet cooking.