Ingredients
Method
1.Rub beef with oil and season. Cook beef in heated large frying pan, turning, until browned all over. Remove from heat; place on wire rack over tray. Cover; refrigerate until cool.
2.Meanwhile, combine porcini mushrooms and the boiling water in small heatproof bowl. Cover; stand 10 minutes, drain.
3.Heat butter in large frying pan; cook shallot, stirring, until softened. Add button mushrooms; cook, stirring, about 5 minutes or until softened. Process porcini mushrooms, button mushroom mixture and pâté, pulsing, until finely chopped. Stir in herbs, season to taste; cool.
4.Cook silverbeet in medium saucepan of boiling water about 30 seconds or until pliable; drain well on absorbent paper.
5.Place large oven tray in oven; preheat oven to 210°C (410°F).
6.Lay silverbeet, overlapping slightly, on board to make 25cm x 35cm (10-inch x 14-inch) rectangle. Top with prosciutto, overlapping slightly; spread evenly with mushroom mixture. Place beef along one long side; roll silverbeet to enclose beef.
7.Cut 10cm x 15cm (4-inch x 6-inch) rectangle from one sheet of pastry; lay on top of beef. Place beef in centre of remaining pastry sheet. Cut four corners out of the pastry, in line with the beef. Lift up sides of pastry around beef, pressing to seal.
8.Place beef, seam-side down, on heated oven tray. Cut 1cm (½-inch) round from top of pastry. Brush pastry with egg; sprinkle with extra cumin seeds. Bake, uncovered, about 35 minutes. Cover; stand 15 minutes before slicing.
9.To make cauliflower cream, heat extra butter and the water in medium saucepan, add onion and cauliflower; cook, covered, over low heat, stirring occasionally, about 30 minutes or until very soft. Cool 10 minutes. Blend or process cauliflower mixture with cream until smooth; season to taste.
10.Serve beef wellington with cauliflower cream.
To check if the beef is cooked to your liking, you could use a meat thermometer. Insert the needle through the hole at the top; it is cooked when internal temperature is between 46°C and 52°C.
Note
