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Ingredients 16 items

  • 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

How to prepare

  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

Nutritional informations

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