Beef Wellington with Red Cabbage Salad

Preheat the oven to 200° C (approximately 395° F) convection.

For the beef: Thaw the puff pastry. Clean the mushrooms and finely chop. Peel the shallot and also chop finely. In a pan, warm the butter over medium-high heat. Add the shallots and sauté until softened. Add the mushrooms and cook slowly until the liquid has evaporated. Stir in 4 cl (about 3 tablespoons) Madeira and the cream. Simmer over high heat until the liquid has evaporated. Season with salt and pepper. Set aside and let cool. Then stir in the parsley and foie gras.

Rinse the fillet, pat dry, rub with salt and pepper. Heat the oil in a pan over high heat. Sear the fillet until well-browned on all sides, remove, and set aside to rest.

Place the puff pastry sheets on a flat lightly floured surface and roll out into a large rectangle. Set aside some dough for decorating the Wellingtons.

Place the fillet on the upper third of rectangle of the dough and coat evenly with the mushroom filling.

Lightly beat the egg yolks and brush the beaten yolks over the dough. Wrap the filet with the dough, pressing the edges firmly and placing the seam side down.

Decorate with the extra dough as desired.

Brush the dough with the remaining beaten egg yolks.

Grease a baking sheet and place the Wellington on top.

Bake until golden, 35 to 40 minutes,  in the preheated oven.

For the salad:  Rinse the cabbage, cut into quarters, remove the stalk, and cut the cabbage into thin strips crosswise. Place the cabbage in a bowl and cover with boiling water. Let stand for 5 minutes. Then drain, rinse, and drain again. In a small bowl, whisk together the vinegar, the juice, the oil, and the honey. Add the spices and season with salt and pepper. Toss together the cabbage and the vinaigrette and allow to marinate briefly.