800g veal filet mignon
8 thin slices San Daniel cured ham 80g Parmesan cheese
4 cherry tomatoes
2 shallots, finely sliced
100ml veal stock
150ml dry white wine
4 sprigs chervil
1 bunch basil 1 clove garlic 20g pine nuts
250g carnaroli risotto rice 1 shallot
80ml dry white wine 50ml olive oil
800ml chicken stock 50ml double cream 50g grated Parmesan 20g butter
Prepare the pesto by blending the ingredients with 50ml of olive oil.
Cut the veal into 1cm thick slices. Brush the ham slices with pesto and dust them with Parmesan. Wrap the ham around the veal, secure each roll with thread, and season with salt and pepper. Fry in a hot pan with 20ml of oil and 10g of butter.
Transfer the veal and ham to the oven at 180 ̊C and bake for 15 minutes, adding the cherry tomatoes to the pan with five minutes to go. Leave to rest for 10 minutes before serving.
For the sauce, stir one of the shallots in 10g of butter. Deglaze the juices from the baking dish with 70ml of white wine and add it to the shallot. Boil down and add the veal stock, boil down anew and pass through a strainer. Change the seasoning and add one spoon of pesto.
For the risotto, sweat a chopped shallot in 50ml of olive oil. Add
the rice, and when all the grains are coated stir in 80ml of the white wine. Over a medium heat adding the warm stock a ladle at a time: allow the rice to absorb the liquid, stirring and adding more liquid once the previous ladleful has been absorbed. It will take about 15 minutes to work through the stock. When the risotto is creamy, take the pan off the heat and add the cream, butter and cheese.
Serve as shown, spooning sauce around and over the tenderloin.