Kosher Beef Wellington

It doesn’t get more elegant than Kosher Beef Wellington and you can get it on the table in a little over an hour. Perfect for Shabbat or the High Holidays.

The Backstory: What can one say about Beef Wellington?  It is an elegant way to serve Fillet of Beef.  It is right up there with Standing Rib Roast and Baby Rack of Lamb. I first had Beef Wellington, when my husband and I were vacationing in the Bahamas.  We were staying in a hotel that at the time was considered one of the best on the island. That was the spring of 1983.  We purchased a meal plan that allowed us to dine at various restaurants.  This was an economical way of choosing any restaurant that we desired. We tried a few until we came to the one that specialized in beef.  It was what you would call a real dinning experience. The meal took several hours, but the leisurely pace was a detour from being rushed. More of the Backstory after the recipe

Kosher Beef Wellington

The puffed pastry is golden in color. The meat is tender and the pate mixture that surrounds the beef is scrumptious. Serve this with a salad or veggies of your choice.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people


  • 2 lbs. Kosher Fillet of Beef
  • 6-8 ounce Kosher pate
  • 1 package of frozen puffed pastry about 2-3 sheets.
  • 2 egg whites, beaten, plus a little water
  • 1 medium onion, chopped
  • 6 ounces mushrooms, minced
  • 2-3 cloves of garlic, minced
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 4 tbsp. chopped fresh parsley flat leave, or thyme leaves
  • 1+ tbs. oil


  1. Preheat oven to 400 degrees. Saute the onion in 1 tbs. oil, for about 3-5 minutes. Add the mushrooms and cook for another few minutes. Add the garlic, parsley, salt and pepper. Cook for about 2 minutes. Don't burn the garlic. Set aside and let cool.

  2. Mix the pate until smooth. Set aside. Follow the puff pastry directions. The rolled out pastry has to be larger than the beef because you have to wrap it around the beef.

  3. Brush the sides of the pastry with the egg wash, reserve the rest of the egg mixture. Place the pate mixture down the middle of the pastry and spread out. Place the beef on top of the pate and spread the mixture all over the beef. Roll up the pastry covering all the meat. Vent the pastry, in a few spots, using a sharp knife.

  4. Place on a large baking dish. Brush on the rest of the egg wash all over the pastry. Refrigerate for about 20 minutes. Then place in oven for about 45 minutes. Remove from oven and let rest for 10 minutes. If there is gravy in the pan, you can serve that in a gravy boat.

…The Backstory continues: I ordered this English classic.  The beef is named for the Duke of Wellington.  It appeared around the mid 1800s, according to my research into this classic recipe. The meat was so tender that I did not need a knife to cut into it.  I don’t recall what I had as a side dish.  But the entire meal was so good that we dined there a few more times. I guess I have to thank the British for the Beef Wellington and The Beatles.



Please follow and like us:
Follow by Email
Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

Latest posts by Myrna Turek (see all)

Subscribe to
TheJewishKitchen Newsletter

Sign up for our FREE newsletter
Recipes, stories, and Inspiration for the Jewish home