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Global Main course

Beef Wellington

0
50Min
Easy

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: here

For the filling:
800 g
Beef fillet
1 tsp
Ground Black Pepper
1 tsp
dried oregano
1 tbsp
Olive Oil
1 tbsp
Butter
2 Smalls
Onions, finely chopped
3 Cloves
Garlic, finely chopped
250 g
mushrooms, drained and sliced
2 cubes
MAGGI® Chicken Bouillon
0.25 cup
water
For the Pastry
1 tbsp
Flour
500 g
puff pastry
2 tbsp
Dijon mustard
1 Medium
Egg, slightly beaten

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Nutrition Value

Energy
733.1 kcal
Carbohydrates
43.9 g
Protein
37.92 g
Fats
44.92 g
Information per serving
Lets Cook

Instruction

50 Minutes
Step 1
0 Min
Season the beef fillet with black pepper and oregano and allow to marinate at room temperature for about 10 mins.
Step 2
0 Min
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.
Step 3
0 Min
Using the same pan, melt butter and start by sautéing onion until soft, add garlic, mushroom.
Step 4
0 Min
Dissolve MAGGI® Chicken Bouillon cubes in hot water and add to the pan and cook for about 10 mins or until soft.
Step 5
0 Min
Remove from heat, allow to cool slightly, transfer into a food processor, and pulse mixture into an even consistency paste.
Step 6
0 Min
Dust a work surface with flour, and roll out the puff pastry into a 5mm thickness and large enough to cover the meat completely.
Step 7
0 Min
Brush the inside of the pastry with dijon mustard and spread the onions and mushroom paste over top.
Step 8
0 Min
Place beef fillet in the center and gently fold the pastry edges over the beef, ensuring the beef is completely sealed.
Step 9
0 Min
Place on a greased oven tray, with the pastry seams down and brush the top with beaten egg.
Step 10
0 Min
Bake in a preheated oven at 180°C for 30 mins or until golden on top.
Step 11
0 Min
Serve hot with salad or steamed vegetables.
Beef Wellington

Step 1 of 11

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

Beef Wellington

Step 2 of 11

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.

Beef Wellington

Step 3 of 11

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

Beef Wellington

Step 4 of 11

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

Beef Wellington

Step 5 of 11

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

Beef Wellington

Step 6 of 11

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

Beef Wellington

Step 7 of 11

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

Beef Wellington

Step 8 of 11

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

Beef Wellington

Step 9 of 11

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

Beef Wellington

Step 10 of 11

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

Beef Wellington

Step 11 of 11

Serve hot with salad or steamed vegetables.

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