Beef Wellington
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for the filling:
800 g beef fillet, trimmed
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon butter
2 small onions or 100 g, finely chopped
3 cloves garlic, crushed
1 packet button mushroom or 250 g, washed & sliced
2 cubes MAGGI® Chicken Bouillon or 20 g
¼ cup water or 60 ml, hot
for the pastry:
1 tablespoon plain flour, for rolling puff pastry
1 packet puff pastry or 500 g, thawed
2 tablespoons dijon mustard or 30 g
1 egg, slightly beaten
Season the Beef Fillet with Black Pepper and Oregano and allow marinate at room temperature for about 10 minutes.
Heat Olive Oil in a frying pan and over medium high heat sear the fillet on all sides for about 10 minutes (Medium doneness). Remove beef from pan and allow to rest.
Using the same pan, melt Butter and start by sautéing Onion until soft, add Garlic, Mushroom.
Dissolve MAGGI® Chicken Bouillon Cubes in Hot Water and add to the Pan and cook for about 10 minutes or until soft.
Remove from heat, allow to cool slightly, transfer into a food processor, and pulse mixture into an even consistency paste.
Dust a work surface with Flour, and roll out the Puff Pastry into a 5mm thickness and large enough to cover the meat completely.
Brush the inside of the pastry with Dijon Mustard and spread the Onions and Mushroom paste over top.
Place Beef Fillet in the center and gently fold the pastry edges over the beef, ensuring the beef is completely sealed.
Place on a greased oven tray, with the pastry seams down and brush the top with beaten Egg.
Bake in a pre heated oven at 180 degrees C for 30 minutes or until golden on top.
Serve hot with Salad or Steamed Vegetables.
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