Classic Kosher Beef Wellington Recipe – Elegant Dinner Made Simple

Beef Wellington is an elegant centerpiece: a seared beef roast brushed with Dijon, wrapped in a savory mushroom duxelles and puff pastry, and baked until golden outside and rosy inside.

Breaking It Into Steps

Sear the beef on all sides and let it cool. Cook the finely chopped cremini and shiitake mushrooms with garlic, red wine and thyme until completely dry and paste-like; any moisture left will make the pastry soggy. Brush the beef with Dijon, cover it with duxelles, wrap it in pastry, and chill for 20 to 30 minutes. Brush with egg wash and bake, checking the beef with a thermometer.

Kosher Notes

Traditional Wellington includes foie gras and is often made with butter pastry. This kosher version is meat (fleishig) with no dairy, so the puff pastry must be certified pareve; many brands use butter. Kosher tenderloin is hard to find outside Israel, so ask your butcher for a mock tender or rib eye roast. Use a kosher red wine.

Make-Ahead

Assemble up to 4 hours ahead and refrigerate, adding 5 minutes to the baking time if it goes in cold.

Transform the classic French beef Wellington into an elegant kosher centerpiece with rich mushroom duxelles and flaky puff pastry that'll impress at any special occasion.

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: French

Calories: 685

Ingredients Method Notes

Ingredients

  

For the Beef

• 2 pounds boneless beef rib eye roast center cut, trimmed
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper freshly ground
• 3 tablespoons Dijon mustard

For the Mushroom Duxelles

• 1 pound cremini mushrooms finely chopped
• 4 ounces shiitake mushrooms stems removed, finely chopped
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1/4 cup dry red wine
• 2 teaspoons fresh thyme chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For Assembly

• 1 sheet frozen puff pastry thawed according to package directions
• 1 large egg beaten for egg wash

What I use for this recipe

• Cast iron skilletSee it on Amazon→
• Instant-read thermometerSee it on Amazon→
• Rimmed baking sheetSee it on Amazon→
• Parchment paperSee it on Amazon→

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Method

 

Prepare the Beef

1. Remove beef from refrigerator 30 minutes before cooking to bring to room temperature. Season all sides generously with salt and pepper.
2. Heat olive oil in a large cast iron or heavy skillet over medium-high heat until shimmering. Sear the beef on all sides until golden brown, about 2-3 minutes per side.
3. Transfer beef to a plate and let cool completely. Once cooled, brush all sides with Dijon mustard. Set aside.

Make the Mushroom Duxelles

1. Heat olive oil in the same skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
2. Add chopped mushrooms, thyme, salt, and pepper. Cook, stirring frequently, until mushrooms release their liquid and it evaporates, about 12-15 minutes.
3. Add red wine and cook until completely evaporated, about 2-3 minutes. The mixture should be dry and concentrated.
4. Transfer to a plate and let cool completely before using.

Assemble and Bake

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to accommodate the beef with 2-3 inches of pastry on all sides.
3. Spread the cooled mushroom duxelles in the center of the pastry, leaving borders for wrapping.
4. Place the mustard-coated beef on top of the mushroom mixture. Brush the pastry edges with beaten egg.
5. Carefully wrap the pastry around the beef, sealing the seam and ends. Place seam-side down on the prepared baking sheet.
6. Brush the entire pastry with egg wash and score decorative lines on top if desired.
7. Bake for 25-30 minutes until pastry is golden brown and internal temperature of beef reaches 125°F for medium-rare.
8. Let rest for 10 minutes before slicing with a sharp knife.

Notes

For best results, use a meat thermometer to check doneness. The beef will continue cooking slightly while resting. Can be assembled up to 4 hours ahead and refrigerated before baking - just add 5 minutes to cooking time if baking from cold.

A boneless rib eye roast is thicker and richer than tenderloin, so it usually needs 10 to 20 minutes longer in the oven. Rely on a meat thermometer: take it out at 125 to 130°F for medium-rare and let it rest before slicing.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 685

% Daily Value*

Total Fat 45g 58%

Saturated Fat 16g 80%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 580mg 25%

Dietary Fiber 2g 7%

Total Sugars 3g

Protein 42g 84%

*Percent Daily Values are based on a 2,000 calorie diet.

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