Lamb Fillet in Puff Pastry with Porcini Mushroom Filling, Stuffed Tomatoes with Gorgonzola and Herbs

Lamb stock: Dice the shallots and the soup vegetables and fry them with a little olive oil and the bones in a saucepan. Add the thyme, garlic, bay leaves and tomato paste as well as the finished lamb stock. Simmer everything together over low heat, then add the red wine and reduce three quarters of the liquid. Pass through a very fine sieve and refrigerate.

Fillets: Ask the butcher to make the fillets of a saddle of lamb ready for roasting, i.e. to detach them from the bone and cut off the fat and skin. Heat 2 tablespoons of oil and 1 tablespoon of butter in a stew pan. Salt and pepper the fillets and place in the hot fat. Fry well on all sides. It has to be done very quickly. The meat should only be seared all around. Then let the fillets rest on a plate while the porcini mushroom filling is prepared.

Porcini mushroom filling: Chop the fresh porcini mushrooms into small pieces. If dried porcini mushrooms are used, they must be soaked in ½ l of lukewarm water for 15 minutes. Then drain, squeeze out all the water and chop up with the mushrooms. In both cases - put 1 tablespoon of butter and 1 tablespoon of chopped shallots in a saucepan. Add the chopped porcini mushrooms, season with salt and stir with a wooden spoon over high heat until all the water in the mushrooms has evaporated. Add the sun-dried tomatoes in oil. Pepper and place on a plate in the refrigerator.

Completion: In a bowl, beat the egg yolks and 2 tablespoons of water together with a fork. Divide the puff pastry into 4 equal parts and roll out into 4 rectangles 2 mm thick. The rectangles need to be slightly larger than the lamb fillets. Put a layer of the porcini mushroom mixture in the middle of 2 rectangles and place a fillet on each. Place the 2 other dough rectangles on top. Brush the edges of each sheet of dough with egg yolk and press the top and bottom sheets together to form a brim. Brush the finished fillets, wrapped in puff pastry, with the egg yolk mixture. Brush the fillets with egg yolk for the second time 30 minutes before serving. Preheat the oven to 220 ° C.

Heat the pot with the lamb stock in a water bath. After preheating for 15 to 20 minutes, put the fillets in the oven and bake for 15 to 20 minutes. Just before serving, beat the butter with the whisk in the lamb stock heated in a water bath. Cut the fillets in the puff pastry coating and serve with the sauce on warmed plates.

Goes well with pistachio couscous: Bring the couscous to the boil briefly in vegetable stock according to the package instructions and then let it simmer for 5 minutes. Fold in the chopped pistachios.

Stuffed tomatoes with gorgonzola and herbs: cut off the lid of the tomatoes, carefully hollow them out and place the pulp in a bowl. Now place the tomatoes in a greased baking dish, season with salt and pepper and brush with oil. For the filling, chop the cheese, mix with the pulp, the pressed garlic, the chopped herbs and the rocket to a coarse paste and season. Now fill the tomatoes, put the lid on and bake in the oven at 180 degrees for 30 minutes.