Beef Wellington

Mix the minced meat with egg white and freeze for 15 minutes. Then puree and gradually add whipping cream until a forcemeat 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 them 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 central rib from the savoy cabbage leaves and boil them in salted water for 2 minutes, then immediately plunge into ice water. Spread them on a kitchen towel and pat dry. Preheat the oven to 180°C convection.