A traditional French Beef Wellington contains pâté (made of foie gras and duxelles), prosciutto, butter and butter puff pastry: all which make it incredibly delicious, I’m sure, but they don’t exactly make it kosher! In addition, beef tenderloin and filet mignon are typically considered forbidden in kashrut. So, it’s necessary to find those distributed from a specialized kosher butcher who may take the cut from the eye of the rib of a steer.
Beef Wellington might seem like a big undertaking for a normal weeknight meal, but it makes for a nice experiment and a delicious change to your Thursday night dinner. The key is to use thawed vegan puff pastry and vegan butter, create your own vegan mushroom pâté (though I might even consider using chopped liver next time), nix the prosciutto (though I’m sure you could use spinach or kosher beef fry if you want to experiment further) et voilà, you’re on your way…
Puff pastry, mushrooms and beef really do make a phenomenal combination paired with a thick and flavorful red wine reduction. It’s worth trying, I promise.
More Beef Recipes:
Ingredients
Method
- Pat the beef dry with a paper towel, season with salt and pepper and let sit for a few minutes. Then, wrap the filet with kitchen twine so the roast is even in thickness.
- Heat a cast iron skillet or frying pan with olive oil and sear each side of the filets until medium rare (about 8 minutes). Transfer to a plate to cool.
- Spread ground mustard on the steak with a pastry brush, wrap in plastic wrap and place in the fridge to cool further.
- Using the same skillet, heat the shallots, garlic, mushrooms, parsley and thyme for about 10 minutes with olive oil or vegan butter. Alternatively, you can use a food processor to mince these ingredients together (with olive oil as a binder).
- Remove the pate from the stove or food processor and refrigerate for about 40 minutes.
- Preheat oven to 400 degrees.
- Roll out your thawed puff pastry onto a lightly floured surface.
- Lay a couple sheets of plastic wrap on the counter, slightly overlapping. Place your thin puff pastry atop the plastic wrap. Take out the chilled pate and beef from the fridge in order to assemble further.
- Spread the mushroom mixture evenly over the puff pastry, leaving an empty border around the sides. Then, place the beef horizontally on top. Using the plastic wrap, begin to roll the beef tightly.
- Trim off the excess pastry and press down the seams to seal the roast together. Brush the top with egg wash and make designs atop the beef wellington if you'd like.
- Bake the roast until medium-rare and the pastry is golden brown, about 35-50 minutes. Let rest on baking sheet for another 20 minutes before serving.
- While resting, make a red wine sauce by heating shallots, thyme and red wine until reduced to about 1/3. Discard the bits left in the pot and pour the sauce atop the beef wellington to serve.