The Erin Patterson Case
Beef Wellington
“A dinner party that made headlines around the world.”
The Case
In July 2023, Erin Patterson hosted a lunch at her home in Leongatha, Victoria, for members of her former husband's family. She served individual Beef Wellingtons containing death cap mushrooms.
Don and Gail Patterson and Heather Wilkinson died after the lunch. Ian Wilkinson survived after becoming critically ill.
In 2025, Patterson was found guilty of three counts of murder and one count of attempted murder. She was sentenced to life imprisonment with a non-parole period of 33 years. Patterson has maintained that she did not deliberately poison her guests and is appealing her convictions.
The case attracted extraordinary attention in Australia and internationally, with the Beef Wellington served at the lunch becoming inseparable from one of the country's most widely reported criminal trials.
The Recipe
Ingredients
- 800g beef fillet, centre-cut, trimmed
- 12 slices prosciutto
- 500g mixed mushrooms (cremini, shiitake), finely chopped
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 2 tbsp Dijon mustard
- 500g puff pastry, thawed if frozen
- 2 egg yolks, beaten
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and freshly ground black pepper
Method
- 01
Season the beef fillet generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 2 minutes per side. Remove and brush all over with Dijon mustard. Let cool completely.
- 02
In the same pan, melt butter over medium heat. Add shallots and garlic, cook for 2 minutes. Add the finely chopped mushrooms and thyme. Cook, stirring frequently, until all moisture has evaporated and the mixture is dry and paste-like (about 10-12 minutes). Season with salt and pepper. Let cool completely.
- 03
Lay a large sheet of cling film on your work surface. Arrange the prosciutto slices in an overlapping rectangle, large enough to wrap the beef. Spread the mushroom duxelles evenly over the prosciutto.
- 04
Place the seared beef fillet at the edge of the prosciutto. Roll tightly, using the cling film to help shape it into a firm log. Twist the ends to seal. Refrigerate for 30 minutes.
- 05
Roll out the puff pastry on a lightly floured surface to a rectangle large enough to enclose the beef. Unwrap the chilled beef and place it at one edge of the pastry. Roll to enclose, trimming excess and sealing the seam and ends with beaten egg yolk.
- 06
Place seam-side down on a lined baking tray. Brush all over with egg yolk, score the pastry lightly with a knife and chill for a further 15 minutes.
- 07
Bake at 200°C (400°F) for 25-30 minutes, until the pastry is deep golden and a thermometer inserted into the centre reads 52°C (125°F) for medium-rare.
- 08
Rest for 10 minutes before slicing thickly with a sharp serrated knife. Serve immediately.
Chef’s Note
Only ever use cultivated mushrooms from a reputable supplier. Wild mushroom foraging requires expert identification — several deadly species closely resemble edible varieties.
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