Veal filet medallions with risotto

Name: Veal filet medallions with risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Shallot; 1 Garlic clove; 1/2 l Vegetable broth (instant); 1-2 TABLESPOONS Olive oil; 300 g Risotto rice; 200 ml dry white wine; 1/2 bunch Parsley; 1 Pot of fresh basil; 6-8 Sage leaves; 100 g grated fresh parmesan cheese; 1 TABLESPOON clotted cream; 1 Egg yolk (size M); 4 Veal fillet medallions (approx. 130 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 large slices of air-dried ham; 1 TABLESPOON clarified butter; 100 ml white port; 200 ml Veal stock (glass); 7-10 Tbsp Parmesan cheese; 7-10 Tbsp Toothpicks

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Shallot
1 Garlic clove
1/2 l Vegetable broth (instant)
1-2 TABLESPOONS Olive oil
300 g Risotto rice
200 ml dry white wine
1/2 bunch Parsley
1 Pot of fresh basil
6-8 Sage leaves
100 g grated fresh parmesan cheese
1 TABLESPOON clotted cream
1 Egg yolk (size M)
4 Veal fillet medallions (approx. 130 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 large slices of air-dried ham
1 TABLESPOON clarified butter
100 ml white port
200 ml Veal stock (glass)
7-10 Tbsp Parmesan cheese
7-10 Tbsp Toothpicks

Directions

1
Peel the shallot and garlic. Finely dice the shallot, press the garlic through a garlic press. Boil up the vegetable stock. Heat the oil in a pot and fry the shallot in it until transparent. Add rice and steam briefly. Add garlic.
2
Deglaze with white wine and pour in about 1/3 of the hot vegetable stock. Cook the risotto rice for about 20 minutes, stirring from time to time and gradually pour in the remaining vegetable stock. Wash parsley, basil and sage, shake dry and chop except for some basil for garnishing. Mix about 4 tablespoons of chopped herbs, 50 g Parmesan, sour cream and egg yolk. Cut veal medallions into pockets and season with salt and pepper. Fill them with the herb-cheese mixture, wrap each with 1 slice of ham and pin it with a toothpick. Heat clarified butter in an ovenproof pan and fry the medallions on each side for about 2 minutes. Deglaze with port wine and veal stock and bring to the boil briefly. Place the pan in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the grid and cook for approx. 10 minutes. Stir 50 g Parmesan cheese and remaining herbs into the finished risotto and season with salt. Spread the risotto on 4 plates. Arrange veal filet medallions on top.
3
Deglaze with port wine and veal stock and bring to the boil briefly. Place the pan in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the grid and cook for approx. 10 minutes. Stir 50 g Parmesan cheese and remaining herbs into the finished risotto and season with salt. Spread the risotto on 4 plates. Arrange veal filet medallions on top. Spread frying stock around the medallions and garnish with basil. Slice some parmesan finely and sprinkle over the risotto. Serve immediately