Veal filet with parma ham and estragon

Mamina's Italian themes haves been inspiring me over the last few weeks, giving me a sudden desire for "Prosciutto di Parma". This fine ham is often served thin-sliced with melon or fig, but it also goes perfectly with veal. A good opportunity to return to a recipe inspired by chef Manuel Martinez.

Preparation : 30 minutes
Cookign timeisson : 50 minutes

Ingredients for 4

1 veal fillet
4 slices of Parma ham
10 cl veal stock
10 gr butter
1/2 bunch freshly chopped estragon
10 cl white wine
10 cl crème fraîche

Gratin de macaroni :
10 cl crème fraîche

100 gr macaroni
10 cl veal stock
100 gr gruyère cheese
10 gr butter
Salt, pepper

• Roll the parma ham around the veal fillet and attach with string.
• Cook the macaroni in salted boiling water. Drain and rinse.
• Reduce 10cl of veal stock in a saucepan and add in 10cl of crème fraîche.
• Add the butter, and the macaroni. Mix well.
• Pour into an oven dish and sprinkle with gruyère cheese.
• Brown under the grill just before serving.
• Cut the veal fillet into medallions.
• Season with salt and pepper, and fry in a pan with a little butter.
• Keep warm on one side.
• Drain the oil from the frying pan.
• Add the white wine, and scrape the bottom of the pan to loosen the caramelized juices.
• Reduce, then add the veal stock.
• Reduce once again.
• Incorporate the crème fraîche and the chopped estragon.
• Mix the sauce in a blender, and stir in a little butter.

Serve the veal medallions with the estragon cream suace and macaroni gratin. You could replace the pasta with a gratin of courgette and tomato with parsley.