Classic Beef Wellington With Cauliflower Cream

Name: Classic Beef Wellington With Cauliflower Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) beef tenderloin; 2 tbsp olive oil; 5 tbsp butter; 1 None shallot, finely chopped; 7 oz button mushrooms, coarsely chopped; 1/2 oz dried porcini mushrooms, soaked in 1 cup boiling water for 10 mins, drained; 1.5 oz duck liver pate; 1 tbsp fresh flat-leaf parsley leaves, finely chopped; 1 tbsp fresh chervil, finely chopped; 6 leaves Swiss chard, trimmed; 6 slices prosciutto; 2 sheets frozen puff pastry, thawed; 1 None egg, lightly beaten; None None cumin seeds, to sprinkle; 1 None small Spanish onion, thinly sliced; 1/2 head cauliflower, coarsely chopped; 2 tbsp heavy cream

Servings: persons

1 (1 lb) beef tenderloin
2 tbsp olive oil
5 tbsp butter
1 None shallot, finely chopped
7 oz button mushrooms, coarsely chopped
1/2 oz dried porcini mushrooms, soaked in 1 cup boiling water for 10 mins, drained
1.5 oz duck liver pate
1 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tbsp fresh chervil, finely chopped
6 leaves Swiss chard, trimmed
6 slices prosciutto
2 sheets frozen puff pastry, thawed
1 None egg, lightly beaten
None None cumin seeds, to sprinkle
1 None small Spanish onion, thinly sliced
1/2 head cauliflower, coarsely chopped
2 tbsp heavy cream

1
Rub beef with oil and season. Heat a large frying pan over high heat. Sear beef, turning, until browned all over. Remove from pan and place on a wire rack set over a rimmed tray. Cover and chill until cool.
2
Heat 1 1/2 tbsp butter in a large frying pan over medium heat. Cook shallot, stirring, until softened. Add button mushrooms and cook, stirring, for 5 mins, or until softened. Transfer to a food processor along with porcini mushrooms and pate. Pulse until finely chopped. Stir in herbs and season to taste. Let cool.
3
Blanch Swiss chard in boiling water for 30 seconds, or until pliable. Drain well on paper towels.
4
Place a large baking tray in oven and preheat to 425u00b0F.
5
Lay Swiss chard, overlapping slightly, on a cutting board to make a 10x14 inch rectangle. Top with prosciutto, overlapping slightly then spread mushroom mixture evenly over top. Place beef along 1 long side then roll up to enclose beef. Set aside.
6
Cut a 4x6 inch rectangle from 1 sheet of puff pastry. Lay on top of beef. Place beef in the center of remaining pastry sheet. Cut 4 corners out of pastry then lift up sides of pastry around beef, pressing to seal.
7
Place beef, seam-side down, on the heated baking tray. Cut a 1/3 inch round from top of pastry then brush with egg and sprinkle with cumin seeds. Bake for 35 mins. Cover and let rest for 15 mins then slice.
8
Meanwhile, to make the cauliflower cream, heat remaining butter and 1/4 cup water in a medium saucepan. Cook onion and cauliflower, covered, over low heat, stirring occasionally, for 30 mins, or until very soft. Let cool for 10 mins. Blend or process cauliflower mixture with cream until smooth. Season to taste.
9
Serve beef wellington with cauliflower cream.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (1 lb) beef tenderloin, 2 tbsp olive oil, 5 tbsp butter, 1 None shallot, finely chopped, and more.

Yes, Classic Beef Wellington With Cauliflower Cream falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!