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Veal Fillet Wrapped in Ham and Herbs on Truffle and Porcini Mushroom Risotto and Carrots

5 from 3 votes
Total Time 4 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 197 kcal

Ingredients
 

Veal fillet and carrots

  • 750 g Veal fillet
  • 400 g Parma ham
  • 3 bunch Chives fresh
  • 3 bunch Fresh smooth parsley
  • 25 g Clarified butter
  • 25 g Butter
  • 1 pinch Salt and pepper
  • 15 piece Carrots young with green
  • 4 tbsp Sugar
  • 0,5 tsp Salt

sauce

  • 5 Pc. Shallot
  • 3 tbsp Butter
  • 300 ml Port wine
  • 200 ml Beef stock
  • 100 ml Cream
  • 1 pinch Salt and pepper
  • Sauce binder dark

Risotto

  • 2 Pc. Shallots
  • 3 Pc. Clove of garlic
  • 400 ml Poultry stock
  • 400 ml Vegetable stock
  • 200 ml White wine
  • 120 g Truffle gouda
  • 90 g Parmesan
  • 50 ml Olive oil
  • 250 g Risotto rice
  • 400 g Fresh boletus mushrooms
  • 100 g Butter
  • 1 pinch Salt and pepper
  • 0,5 bunch Chives

Instructions
 

Veal fillet

  • Wash the veal fillet (whole, long piece) and dab with kitchen paper, heat the clarified butter in the pan, season the fillet with salt and pepper and then sear it on all sides, then let it rest and let it cool down.
  • Wash the parsley and chives and chop them up. Now lay out several strips of cling film next to each other, overlapping them on the worktop.
  • Then lay out the ham so that it overlaps so that the whole fillet can be wrapped several times. Spread the herbs evenly on the ham. Then wrap the fillet with the ham and herbs. Preheat the oven to 165 degrees and then cook the veal fillet for 20 minutes.

Carrots

  • Cut the green of the carrots down to 2 cm and peel them. Then blanch for 2-3 minutes in a saucepan with boiling salted water (knife test).
  • Then quench in ice water. Later heat the butter in a pan and add the sugar and salt as well as the carrots and fry lightly until golden on all sides until they are firm to the bite.

sauce

  • The day before: Peel and finely dice four shallots and sauté in 2 tbsp butter and deglaze with 250 ml port wine and reduce for 15 minutes. Then add the beef stock and reduce again for a good 20 minutes. Then add the cream and season with salt and pepper to taste. Put in the fridge overnight.
  • Before serving, peel and finely dice another shallot and sauté in a saucepan with a tablespoon of butter and deglaze with the remaining port wine. Then add the prepared sauce and heat it up. Then, if necessary, bind with a sauce thickener until it has a creamy consistency. Finally pour through a sieve.

Risotto

  • Bring the poultry and vegetable stock to the boil. Peel and finely dice shallots and garlic. Finely grate 60 g Parmesan and the truffle gouda, finely slice 30 g Parmesan with a peeler. Clean the mushrooms with a brush and cut in half depending on the size. Cut the chives into small rolls.
  • Heat the olive oil in a large saucepan, sauté the shallots and garlic. Then add the rice and cook until translucent while stirring. Pour in the white wine in 2 parts one after the other and bring to the boil over a mild heat while stirring. Pour in one sixth of the hot stock and cook the rice, stirring frequently, until the grains have almost completely absorbed the liquid. Repeat this process five more times until the stock is used up - it takes about 25 minutes for the rice to cook through.
  • In the meantime, heat 50 g softened butter and fry the mushrooms in it. Salt and pepper the risotto, mix in 50 g of cold butter cubes. Fold in the grated Parmesan and truffle gouda cheese, the mushrooms and the chives. After serving, sprinkle with the Parmesan cheese.

Nutrition

Serving: 100gCalories: 197kcalCarbohydrates: 8.6gProtein: 9.2gFat: 12.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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