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
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Step 1 of 11
Season the beef fillet with black pepper and oregano and allow to marinate at room temperature for about 10 mins.
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.
Step 3 of 11
Using the same pan, melt butter and start by sautéing onion until soft, add garlic, mushroom.
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.
Step 5 of 11
Remove from heat, allow to cool slightly, transfer into a food processor, and pulse mixture into an even consistency paste.
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.
Step 7 of 11
Brush the inside of the pastry with dijon mustard and spread the onions and mushroom paste over top.
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.
Step 9 of 11
Place on a greased oven tray, with the pastry seams down and brush the top with beaten egg.
Step 10 of 11
Bake in a preheated oven at 180°C for 30 mins or until golden on top.
Step 11 of 11
Serve hot with salad or steamed vegetables.