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لحم ويلينغتون - media description

Roasted Beef Wellington

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50 Min

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Beef Wellington can be tricky to master but when done well, it is always a show stopper - try for yourself with our delicious and easy Beef Wellington recipe and impress everyone!

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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
488332
Lamb shanks
800  g
488332
Ground Black Pepper
1  tsp
488332
dried oregano
1  tsp
489169
Olive Oil
1  tbsp
487522
Butter
1  tbsp
486979
Onions, finely chopped
2  Smalls
483422
Garlic, finely chopped
3  Cloves
486605
Mushrooms, chopped
250  g
488332
Maggi® Chicken Bouillon
2  cubes
488332
water
0.25  cup
488332
Flour
1  tbsp
488332
puff pastry
200  g
488332
Dijon mustard
2  tbsp
488332
Eggs, slightly beaten
1  Medium
488332
Tomato, diced
2  Mediums
488332
Cucumbers, diced
2  Mediums
488332
Lettuce, finely chopped
0.33  Head
488184
Lemon juice
1  Medium
488332
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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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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