I'll be honest, beef Wellington always felt like one of those dishes that belonged only in fancy restaurants. The layers, the timing, the fear of soggy pastry bottom - it seemed too complicated for my home kitchen. But after years of making elaborate Shabbat dinners, I realized I had most of the skills already. The trick is breaking it down into manageable steps and not overthinking it. Traditional beef Wellington gets its richness from foie gras and sometimes cream-based mushroom duxelles. For our kosher version, we're building those same deep flavors without any dairy or non-kosher ingredients. The mushroom duxelles becomes incredibly savory with a mix of cremini and shiitake mushrooms, fresh thyme, and a splash of good red wine. I coat the seared beef tenderloin with Dijon mustard and a layer of this concentrated mushroom mixture before wrapping it all in puff pastry. The key to success is getting that initial sear right on the beef. You want a deep golden crust that'll hold its shape during the baking process. I use a cast iron pan and don't move the meat around too much. Let it do its thing. Also, make sure your mushroom mixture is completely cooled and fairly dry before assembly. Any excess moisture will make the pastry soggy, and nobody wants that. This makes an impressive centerpiece for holidays or special occasions. I like to serve it with roasted root vegetables and a simple arugula salad dressed with lemon and olive oil. The richness of the Wellington pairs beautifully with something bright and acidic on the side.