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Roasted Beef Wellington

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What is the energy content breakdown?

Fat 41 21.3g / 41%

Carbohydrates 30 36.4g / 30%

Protein 29 35.2g / 29%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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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

(0)

50 Min

Easy

Ingredients

6 Servings

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

1 tbsp

Flour

200 g

puff pastry

2 tbsp

Dijon mustard

1 Medium

Egg, slightly beaten

2 Mediums

Tomato, diced

2 Mediums

Cucumbers, diced

0.33 Head

Lettuce, finely chopped

1 Medium

Lemon juice

400 g

Sautee vegetables

Copy

Nutrition Value

Carbohydrates

36.4 g

Energy

467.81 kcal

Fats

21.34 g

Protein

35.2 g

Information per serving

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.

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.

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Roasted Beef Wellington

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