Yossi: “Hey what about doing some British food for Kosher.com?” Sara: “Okay, give me a list of some haute British cuisine…” Yossi: “Sure, Fish n’ Chips, Chip Buttie…Mushy Peas?!” Sara: “I thought I said haute!! Why would anyone eat mushy peas?! If there's one word that should never come after ‘mushy,’ it's ‘PEAS!’” Yossi: “I know!! How about an old British classic...beef Wellington?”
Usually made with beef tenderloin, wrapped in a pate (often foie gras) and puff pastry, the Wellington is a succulent rich meal and only needs to be accompanied by a vegetable side (as it already packs in all the carbs and protein). Our version uses center of the rib eye (some kosher butchers might call it “fake filet mignon”), which is the most tender part of the best kosher steak. We then wrap that in mushroom duxelle and beef bacon to give it an extra rich flavor and finally, in the puff pastry. The technique is not the most simple so if it fails the first time...don't worry! It has taken us many tries before we were able to create our delicious beef Wellington recipe. It's a little technical, but once you get it down pat you'll wow anyone!