Beef Wellington

Mix the minced meat with egg white and freeze for 15 minutes. Then purée and gradually add whipping cream until a farce is formed. Season with salt, nutmeg, and lemon zest, and mix in parsley.

Cut the mushrooms into small pieces. Finely chop the shallots and garlic and sauté in butter until golden. Add the mushrooms, sauté vigorously, and deglaze with lemon juice. Sauté the mushrooms until the liquid has evaporated and season with salt and pepper. Once the mushrooms have cooled, mix them with the minced meat.

Remove the leaves from the savoy cabbage from the central rib, boil in salted water for 2 minutes, and immediately quench in ice-cold water. Spread them on a kitchen towel and pat dry. Preheat the oven to 180°C convection.