Sirloin in Parma ham

Ingredients

Directions

1. 1

   Romanesco clean, wash and divide into small florets. Clean the carrots, possibly leaving some green. Peel and wash the carrots

2. 2

   Wash the rosemary, pluck. Dab the fillet dry and cut into 8 pieces. Season with pepper. Place 2 slices of ham next to each other, slightly overlapping, and wrap a piece of fillet in it

3. 3

   Heat the oil in an ovenproof pan. Brown the sirloin all around. Sprinkle with rosemary. Continue roasting in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes

4. 4

   Steam vegetables in little boiling salted water covered with a lid for 10-15 minutes. Wash the chervil, pluck the leaves

5. 5

   Let the loin rest for a moment. Deglaze roast with approx. 1⁄8 l water, boil down a little. Stir in 2 tbsp. butter in pieces (do not boil). Season to taste with salt and pepper. Melt 2 tbsp. butter, stir in chervil. Drain vegetables and toss in. Serve with tenderloin and sauce. Serve with almond balls or croquettes

6. 6

   Drink: cool white wine

Nutrition Facts

KCAL
420 kcal

CARBS
8 g

FATS
23 g

PROTEINS
42 g