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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.