Beef Wellington

Preparation

• 1
  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, then mix in parsley.
• 2
  Cut the mushrooms into small pieces. Finely chop the shallots and garlic and sauté them in butter until golden brown. Add the mushrooms, sauté vigorously, and deglaze with lemon juice. Sauté the mushrooms until the liquid has evaporated, then season with salt and pepper. Once the mushrooms have cooled, mix them with the minced meat.
• 3
  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 out on a tea towel and pat dry. Preheat the oven to 180°C convection.
• 4
  Season the beef fillet with salt and pepper, then sear it vigorously on all sides with rosemary, thyme, and garlic in oil. Then spread thinly with mustard.
• 5
  Dust your work surface with flour, roll out the puff pastry, and cut it into a rectangle measuring 25x30 cm. Turn the narrow side of the dough towards your body and cover it with the savoy cabbage leaves.
• 6
  Spread about 1/4 of the veal mince onto the cabbage leaves and place the fillet on top.
• 7
  Spread the remaining mince over the beef fillet and fold the cabbage leaves over it.
• 8
  Roll the fillet in the puff pastry and press the sides firmly. You can cut out or punch out decorations from the leftover dough and stick them onto the puff pastry with egg wash. Brush everything again with egg wash and prick the top of the dough several times so that steam can escape.
• 9
  Bake in the oven for about 40 minutes and let it rest for 10 minutes. Then slice and enjoy.