1 veal short loin, with tenderloin and ground lean trimmings reserved
Salt and fresh-ground pepper
1 pound red or green chard, leaves and stems separated
2 tablespoons unsalted butter
3 shallots, minced
3 fresh rosemary sprigs, about 3 inches each, leaves minced
2 garlic cloves, minced
1 large egg
1/2 cup milk
1/2 cup fine dry bread crumbs
2 tablespoons canola or other vegetable oil
1 medium carrot, diced
2 medium onions, diced
1 cup Chardonnay
2 cups chicken broth

Season the veal with salt and pepper. Cut the tenderloin in half lengthwise. Reserve the meat at room temperature while you prepare the stuffing. Blanch the chard leaves until just tender, about 4 minutes. Reserve the stems for another use. Refresh the leaves with cold water, dry well, and chop fine. Melt 4 tablespoons of the butter in a sauté pan and add the shallots. Cook over low heat until they have softened, about 5 minutes. Add the garlic and rosemary to the shallots and cook another minute. Add the chard and cook until the juices have evaporated, about 5 minutes, stirring well. Season with salt and pepper.

Place the ground veal in a large mixing bowl. Add the chard mixture and blend thoroughly. Add the egg, milk, and bread crumbs and combine thoroughly. The stuffing should be moist and able to hold together. Season the mixture very well with salt and pepper.

Preheat the oven to 400°F. Spread the stuffing mixture evenly over half the length of the veal loin. Place the tenderloin pieces in the center of the stuffing, overlapping the thin ends. Roll the loin and stuffing over itself like a jelly roll with the tenderloin in the center. Tie the roast at 2-inch intervals.

Heat the remaining butter with the oil in a roasting pan that has a rack. Add the roast to the fat and brown on all sides over high heat. Remove the roast to the rack. Drain the fat from the pan and add the carrot, onions, Chardonnay, and chicken broth to the pan. Place the veal roast, on the rack, in the pan.

Cook the roast for 40 minutes, or until the internal temperature is 130°F. Remove the roast from the oven and let rest for at least 10 minutes. Meanwhile, strain the pan juices into a saucepan, pressing on the vegetables. Adjust the seasoning and heat while you slice the roast.

To serve, untie the roast and cut into approximately 1 1/2-inch slices. Place on warm plates or platter and moisten with the sauce. Serve immediately, and pass the remaining sauce.

What wine goes with this recipe?

Serves 6 to 10.

This recipe is from Chef Gary Jenanyan of the Rising Star Chefs of the Robert Mondavi Winery. It originally appeared in Seasons of the Vineyard by Robert Mondavi, Margrit Biever Mondavi, and Carolyn Dille.