Recipe for 4 

Ingredients:

• 4 pieces of veal filet mignon of 150g (5oz) each
• 1 bundle of chard
• 4 thin slices of "1608" cheese
• 4 portobello mushrooms
• 4 fingerling potatoes
• 2 pinch of massalé curry powder 

Hazelnut sauce:

• Clarified butter
• 1 shallot, thinly chopped
• 125 ml (1/2 cup) Port wine
• 500 ml (2 cups) veal stock
• 75 g (3 oz) roasted hazelnut without the peal and crushed
• 10 ml Frangelico
• Amaranth leaves
• Salt and pepper

Method:

For the hazelnut sauce:
Place a little clarified butter into a saucepan and brown the shallots. Add the Port wine and reduce to a quarter. Add the veal stock and roasted hazelnuts, finishing off with a little Frangelico. Set aside.

Cooking the veal
Sear the filets in a frying pan and then place them on a small tray to finish cooking them in the oven. Add a slice of cheese on top of each piece.

Potatoes
Boil the potatoes in salted water for 15 to 20 minutes, drain and let cool. Cut in half lengthwise and set aside.

Swiss chard and Portobello
Finely cut up the chard leaves, and cut slices into the Portobello caps. In a frying pan, wilt the chard in butter, season, and set aside.

Cook the mushrooms with butter, season, and place in the oven for a few minutes.

In another pan, add the clarified butter flavoured with massalé curry powder and brown the potatoes: then, place the potatoes in the oven for a few minutes.

Serve in a bowl. Glaze the bottom of the bowl with sauce. Place two pieces of potato in the center, flat side down. Over the potatoes, place a little chard, then place one Portobello cap over this, and finish off with a piece of veal. Garnish with a few amaranth leaves. 

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