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Beef Wellingtonwith Parsnip Puree and Moussy Cheesecake

Recipe by Cedrik Lorenzen on InstagramAdded 1 August 2026.

30 minutes to prep, 30 to cook. A show‑stopping dinner featuring a perfectly medium‑rare beef Wellington paired with silky parsnip puree and a light, airy cheesecake crowned with sweet vanilla strawberries. The dish balances rich, savory flavors with a refreshing, fruity finish, making it ideal for a romantic evening or a special gathering.

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Beef Wellington with Parsnip Puree and Moussy Cheesecake by Cedrik Lorenzen, a frame from the Instagram video

Method

Beef Wellington

  1. Preheat oven to 350°F (356°F).

  2. Season the beef fillets with salt.

  3. Sear the beef fillets in a hot pan until browned on all sides.

    Kitchen notes · Added by ReelsMeals: The beef has browned surfaces before it is wrapped in pastry.

  4. Flambé the pan briefly to develop flavor.

  5. Wrap each seared beef fillet in pastry.

  6. Brush the pastry‑wrapped beef with a yellow liquid (egg wash).

    Kitchen notes · Added by ReelsMeals: The pastry is evenly coated with egg wash before baking.

  7. Bake for 25 minutes, then rest for 15 minutes.

Parsnip Puree

  1. Peel the parsnip.

  2. Place parsnip, heavy cream, and milk in a pot over medium‑low heat; cook until soft.

  3. Remove from heat, let cool 15 minutes, then blend until smooth using a food processor.

    Kitchen notes · Added by ReelsMeals: The parsnip puree blends to a smooth texture without visible pieces.

  4. Add butter and salt, reheat briefly, and serve immediately.

Beef Wellington

  1. Serve the beef Wellington with the parsnip puree and drizzle with veal or chicken jus as desired.

Moussy Cheesecake

  1. Assemble the moussy cheesecake on the butter biscuit base.

  2. Top with semi‑cooked vanilla strawberries and drizzle with syrup.

Tips while you cook

Flambé before wrapping
After searing, briefly flambé the pan before wrapping the beef in pastry.
Rest before slicing
Allow the baked Wellington to rest for 15 minutes before serving.
Cool parsnip before blending
Let the cooked parsnip mixture cool for 15 minutes before blending.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Cedrik Lorenzen made this.

The recipe comes from Cedrik Lorenzen’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Cedrik Lorenzen and want this changed? Email [email protected].

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