Cut the peeled potatoes into 4 parts. Boil in salted water. 5 minutes before the end of cooking, add the green peas. Cook together until tender. Strain. Place in a blender, add butter and cream. Blend. Then add butter and cream. Blend a bit more. Season to taste with salt, pepper and nutmeg.

Brush the tenderloin with soy sauce and mustard. Sprinkle the meat with sea salt, then brush with olive oil, coat in pepper and wrap in Parma ham. Brush the roll with olive oil or oil.

Place the tenderloin on a hot frying pan and fry it until golden brown on each side, it will take about 8 minutes. Put the meat on a baking tray and put it in the oven, bake for 16 minutes.

Remove the meat, put it on a plate, leave it for about 10 minutes for the meat to rest - do not cut it during this time. Cut the tenderloin into pieces about 2 cm. Serve with pea puree