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INGREDIENTS

Beef Wellington with

  • For the Filling:
  • 800 g beef fillet
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon Olive oil
  • 1 tablespoon butter
  • 2 small Onions
  • 3 cloves Garlic
  • 1 packet Button mushroom
  • 2 cubes MAGGI Chicken Stock
  • 1 cup Water
  • For the Pastry:
  • 1 tablespoon Plain flour
  • 1 packet Puff pastry
  • 2 tablespoons Dijon mustard
  • 1 Egg
NUTRITIONAL INFORMATION

Beef Wellington with

  • Energy 694 (Kcal)
  • Protein 38 (g)
  • Total Fat 40 (g)
HOW TO PREPARE

Beef Wellington with

1
Season the Beef Fillet with Black Pepper and Oregano and allow marinate at room temperature for about 10 minutes.
2
Heat Olive Oil in a frying pan and over medium high heat sear the fillet on all sides for about 10 minutes (Medium doneness). Remove beef from pan and allow to rest.
3
Using the same pan, melt Butter and start by sautéing Onion until soft, add Garlic, Mushroom.
4
Dissolve MAGGI Chicken Stock Cubes in Hot Water and add to the Pan and cook for about 10 minutes or until soft.
5
Remove from heat, allow to cool slightly, transfer into a food processor, and pulse mixture into an even consistency paste.
6
Dust a work surface with Flour, and roll out the Puff Pastry into a 5mm thickness and large enough to cover the meat completely.
7
Brush the inside of the pastry with Dijon Mustard and spread the Onions and Mushroom paste over top.
8
Place Beef Fillet in the center and gently fold the pastry edges over the beef, ensuring the beef is completely sealed.
9
Place on a greased oven tray, with the pastry seams down and brush the top with beaten Egg.
10
Bake in a pre heated oven at 180 degrees C for 30 minutes or until golden on top.
11
Serve hot with Salad or Steamed Vegetables
REVIEWS

Beef Wellington with

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