Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Perfect Kosher Beef Wellington Recipe – Elegant Main Course

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Meat (Fleishig)

Beef Wellington is a showstopping main course: a seared beef roast brushed with Dijon, wrapped in a layer of mushroom duxelles and herbs, encased in puff pastry and baked until golden, with the beef rosy inside.

Keys to Success

Sear the beef on all sides and let it cool before wrapping. Cook the duxelles until all the mushroom moisture has evaporated; wet duxelles make soggy pastry. Wrap the beef tightly in the duxelles, then the pastry, and chill it for 20 to 30 minutes before baking so the pastry holds its shape. Brush with egg yolk wash, and use a thermometer to check the beef.

Kosher Notes

This is a meat (fleishig) recipe, so the puff pastry must be pareve; many brands are made with butter. True tenderloin is rarely sold kosher outside Israel, so ask your butcher for a mock tender or a well-trimmed rib eye roast. Use a kosher red wine.

Make-Ahead

Assemble up to 4 hours ahead and refrigerate. Leftovers reheat in a 350°F oven in about 10 minutes.

Perfect Kosher Beef Wellington Recipe – Elegant Main Course
Transform the classic Beef Wellington into a stunning kosher centerpiece with tender beef wrapped in savory mushroom duxelles and flaky pastry.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Jewish
Calories: 685
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2.5 lbs boneless beef rib eye roast trimmed and tied
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For the Duxelles
  • 1.5 lbs mixed mushrooms cremini, shiitake, and button mushrooms
  • 2 medium shallots finely chopped
  • 4 cloves garlic minced
  • 1/4 cup dry red wine
  • 2 tbsp fresh thyme leaves
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For Assembly
  • 2 sheets kosher puff pastry thawed
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh rosemary chopped
  • 2 large egg yolks beaten with 2 tbsp water
  • 2 tbsp Dijon mustard

What I use for this recipe

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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 with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until golden brown, about 2 minutes per side. Transfer to a plate and brush with Dijon mustard. Let cool completely.
Make the Duxelles
  1. Pulse mushrooms in a food processor until finely chopped but not pureed. Work in batches if needed.
  2. Heat olive oil in the same skillet over medium heat. Add shallots and cook until softened, about 3 minutes.
  3. Add garlic and cook for 1 minute. Add chopped mushrooms and cook, stirring frequently, until all liquid has evaporated, about 12-15 minutes.
  4. Add wine and thyme. Cook until wine evaporates, about 2 minutes. Season with salt and pepper. Cool completely.
Assemble the Wellington
  1. Roll out puff pastry sheets on a floured surface to create one large rectangle, overlapping edges and pressing to seal.
  2. Sprinkle chopped parsley and rosemary in the center of the pastry, creating a bed slightly larger than your beef.
  3. Spread half the mushroom duxelles over the herbs. Place the seared beef on top, then cover with remaining duxelles.
  4. Wrap the pastry around the beef, sealing the edges with beaten egg wash. Place seam-side down on a parchment-lined baking sheet.
  5. Brush entire surface with egg wash. Score decorative lines on top if desired. Refrigerate for at least 30 minutes.
Bake the Wellington
  1. Preheat oven to 400°F (200°C).
  2. Bake for 25-30 minutes until pastry is golden brown and internal temperature reaches 125°F for medium-rare.
  3. Remove from oven and let rest for 10 minutes before slicing. Use a sharp knife to cut thick slices, wiping blade clean between cuts.

Notes

The Wellington can be assembled up to 4 hours ahead and refrigerated before baking. For best results, use a meat thermometer to check doneness. Leftover Wellington can be reheated in a 350°F oven for 10 minutes. Make sure your kosher puff pastry is pareve (contains no dairy) to maintain the kosher status of this meat dish.
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 15g 75%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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