Roasted Beef Wellington

Name: Roasted Beef Wellington
Prep time: 10 s
Cook time: 50 s
Total time: 50 s
Yield: 6
Cuisine: Global
Ingredients: 800 grams Beef fillet; 1 teaspoon Ground Black Pepper; 1 teaspoon dried oregano; 1 tablespoon Olive Oil; 1 tablespoon Butter; 2 Smalls Onions finely chopped; 3 Cloves Garlic finely chopped; 250 grams mushrooms drained and sliced; 2 cubes Maggi® Chicken Bouillon; 1/4 cup water; 1 tablespoon Flour; 200 grams puff pastry; 2 tablespoons Dijon mustard; 1 Medium Egg slightly beaten; 2 Mediums Tomato diced; 2 Mediums Cucumbers diced; 1/3 Head Lettuce finely chopped; 1 Medium Lemon juice; 400 grams Sautee vegetables

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Easy

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50 Min

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Ingredients

6 Servings

Lamb cubes

800 g

Ground Black Pepper

1 tsp

dried oregano

1 tsp

Olive Oil

1 tbsp

Butter, melted

1 tbsp

Onions, finely chopped

2 Smalls

Garlic, finely chopped

3 Cloves

mushrooms, drained and sliced

250 g

Maggi® Chicken Bouillon

2 cubes

water

0.25 cup

Flour

1 tbsp

Ready-made Sambosa Pastry Sheets

200 g

Dijon mustard

2 tbsp

Eggs

1 Medium

Tomato, diced

2 Mediums

Cucumber, chopped

2 Mediums

Lettuce

0.33 Head

fresh lemon juice

1 Medium

Sautee vegetables

400 g

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Nutritional Information

Carbohydrates

36.4 g

Energy

467.81 kcal

Fats

21.34 g

Protein

35.2 g

Recipe steps

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Season the beef fillet with black pepper and oregano and allow to marinate at room temperature for about 10 mins.

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Heat olive oil in a frying pan and over medium high heat.Sear the fillet on all sides for about 10 mins (medium brown). Remove beef from pan and allow to rest.

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Using the same pan, melt butter and start by sautéing onion until soft, add garlic, mushroom.

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Dissolve MAGGI® Chicken Bouillon cubes in hot water and add to the pan and cook for about 10 mins or until soft.

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Remove from heat, allow to cool slightly, transfer into a food processor, and pulse mixture into an even consistency paste.

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Dust a work surface with flour, and roll out the puff pastry into a 5mm thickness and large enough to cover the meat completely.

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Brush the inside of the pastry with dijon mustard and spread the onions and mushroom paste over top.

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Place beef fillet in the center and gently fold the pastry edges over the beef, ensuring the beef is completely sealed.

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Place on a greased oven tray, with the pastry seams down and brush the top with beaten egg.

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Bake in a preheated oven at 180°C for 30 mins or until golden on top.

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Serve hot with salad or steamed vegetables.

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Roasted Beef Wellington

Nutritional facts per serving

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Roasted Beef Wellington

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