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لحم ويلينغتون - media description

Roasted Beef Wellington

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50 Min

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Lamb cubes
800  g
Ground Black Pepper
1  tsp
dried oregano
1  tsp
Olive Oil
1  tbsp
487522
Butter, melted
1  tbsp
Onions, finely chopped
2  Smalls
Garlic, finely chopped
3  Cloves
486605
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
488184
fresh lemon juice
1  Medium
Sautee vegetables
400  g
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Utensils and appliances

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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
36.4 g
Energy
467.81 kcal
Fats
21.34 g
Protein
35.2 g
Nutrition Table Footer

Recipe steps

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Step 1

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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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