I made this beef wellington in individual pouches and instead of the usual pate I made a vegan pate that worked beautifully. You can use any tender cut of meat that is thick enough so that it won’t over cook, you want the middle to be pink.
Kosher Beef Wellington
Servings
4 Servings
Ingredients
- 4 6-ounce thickly cut beef steaks (try London broil or mignon steaks))
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 2 tablespoons minced shallots
- ½ teaspoon minced garlic
- 10 ounces cremini mushrooms wiped clean, stemmed, and finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground white pepper
- 1 tablespoon fresh thyme
- 2½ tablespoons dry white wine
- ½ cup vegan pate
- 1 pound frozen pastry dough defrosted
- 2 egg whites
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Season both sides of each filet with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper.
- Heat 1 tablespoon of the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
- Bring pan back over high heat and add other tablespoon of oil. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, and thyme reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
- Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
- Spread one-quarter of the mushroom duxelles on top of each filet and top each with large spoonful of the pate. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140°F for medium-rare, about 20 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
There are many providers of parve puff pastry especially in the kosher markets, but actually even the most commonly found puff pastry from Pepperidge Farm is kosher parve. I actually stay away from it these days since it is not really so healthy and when I really want to make something with pastry I make my own with this recipe, works whole wheat too https://www.joyofkosher.com/recipes/pastry-dough/
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
Where do you find a pareve puff pastry? They usually use a lot of butter.
I would not freeze this. after everything has been assembled it will become soggy and not hold its shape. you can prepare it in stages, but once the dough is wrapped on it, you need to cook it.
Can this be made ahead of time and frozen? Or, does it not freeze well?
Looks like a great take on a classic. Question on the cut of meat – the recipe calls for beef steaks, but unless you somehow “roll” the steak before placing it on the puff pastry, how do you get the height on the wellington in the picture? A steak is very flat – do you roll it?
The classic wellington recipe includes pate, it gives a nice creamy texture and enhanced flavor. You can probably use real chopped liver (I don’t like it so that is why I didn’t try that) or there are recipe for veggie liver that use walnuts or green beans. Try this one http://www.joyofkosher.com/recipes/mock-chopped-liver-for-vegetarians/
Just to keep it a little leaner. I didn’t think chopped liver would work as well and I don’t really like it, and it is not easy to find kosher pate, so it just made more sense for me.
Why put pate? And what’s a good substitute for mushrooms? I’m allergic to them.
um… what’s the point of a vegan pate in a meat based dish?