Fillet Wellington Orf

1 hour 20 min, elaborate Lung roast with salt and season with pepper, sear in hot oil on all sides for about 8 min, then keep warm with the lid closed.

For the duxelles:

Sauté shallots in butter until translucent, add mushrooms and sauté until liquid has evaporated. Extinguish with wine, season with salt and pepper and parsley. Cool.

Roll out puff pastry, spread thickly with duxelles, place fillet top side down, brush edges of pastry with egg, wrap pastry, place with “seam” on baking sheet lined with parchment paper. Brush the dough with egg. For visual decoration, cover with strips of puff pastry, brush them with egg in the same way. Bake in a heated oven at 220 °C for about 30-40 minutes, then rest for 20 minutes and cut into slices for serving.

Steam the peas in a little water with butter and a pinch of sugar until soft. Top the peach halves with cranberries and bring to the table as a side dish.

Drink:

Feed from Klaus Wagner: Winemaker’s visit

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