Mille-Feuille Vegetable Beef Wellington

Mince the shiitake, onion and garlic, and blanch the cabbage, bean sprouts and bok choy. Peel the tomato, pat the beef dry and drain the tofu.

Heat 20 g of olive oil, sauté the shiitake, 15 g of onion and the garlic, then add 15 g of soy sauce, the perilla powder and milk to make the duxelles. Let cool.

Sauté 20 g of onion, add the water, kelp, king oyster and wood ear mushrooms and tomato and simmer over medium-low heat for 15 minutes. Blend, season with 15 g of soy sauce and 3 g of salt, and thicken with the starch to make the brown sauce.

Spread the beef with mustard and duxelles, wrap it with the perilla leaves, tofu, bean sprouts and bok choy, season with 5 g of salt and pepper, and sear in 20 g of olive oil with the rosemary.

Drizzle parchment with 20 g of olive oil, lay down the blanched cabbage, add the seared beef and 30 g of duxelles, roll up and air-fry at 200°C for 10 minutes.

Plate the Wellington with the remaining duxelles and brown sauce.