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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.
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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.
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3
Blanch Swiss chard in boiling water for 30 seconds, or until pliable. Drain well on paper towels.
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4
Place a large baking tray in oven and preheat to 425u00b0F.
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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.
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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.
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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.
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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.
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9
Serve beef wellington with cauliflower cream.
