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1
Preheat oven to 325F.
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2
In a large ramekin or gratin dish place whole garlic bulb and whole shallots and drizzle liberally with olive oil.
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3
Cover with foil and roast for approximately one hour or until garlic and shallots are soft and carmalized.
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4
Set aside.
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5
Preheat oven to 500F.
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6
When garlic and shallots have cooled to the touch, cut through the top of the garlic bulb, exposing the cloves inside.
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7
Squeeze out the roasted garlic and puree with the shallots and the whole grain mustard.
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8
Slowly drizzle the roasting oil into the puree to emulsify.
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9
Add sugar and water to a sauce pot and cook over medium-heat without stirring until it develops into a golden caramel.
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10
Add vinegar and stir.
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11
Add puree to the gastrique and emulsify with an immersion blender (alternatively you can carefully emulsify in the blender).
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12
Salt and pepper to taste.
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13
Add chervil just before serving.
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14
Set a large saute pan over medium-low heat.
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15
Add diced pancetta, tossing frequently until crisp and rendered.
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16
Drain on towel reserving rendered fat in saute pan.
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17
Add onion and saute until slightly softened (add more oil if needed).
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18
Add kale and a splash of water then cover.
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19
When kale has steamed, keep sauteing until it is tender and the water has evaporated.
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20
Add pepper and a small amount of salt to taste.
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21
Set aside.
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22
Your butcher can butterfly the tenderloin if you prefer.
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23
Otherwise butterfly and pound to an even 1/2 inch thickness.
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24
Add sauteed kale, rendered pancetta and cheese to center of the tenderloin.
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25
Roll tightly.
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26
Season outside of tenderloin (keep in mind the pancetta and prosciutto are both salty).
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27
Neatly wrap prosciutto around outside of roullade.
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28
Tightly tress the roulade with butcher twine, forming it as symmetrically as possible.
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29
Place in a lightly oiled pan and roast until prosciutto is crisp and cheese is melted.
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30
Allow to rest for 5-7 minutes and then cut off butcher twine.
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31
Slice crosswise into 1/2-3/4 inch medallions.
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32
Serve with warm sauce.
