Cut the fillet in 2 fillets seal on a non stick pan and remove than finish in the oven. Using the same pan sauté the roughly chopped chilly, celery, apple and spring onion until softened than pour in the stock and simmer until reduced by half. Blend and stain the sauce to make it smooth. To make the risotto melt the butter in a pan and sauté the roughly chopped leek, garlic pancetta and celery stirring continuously, add rice and keep stirring than pour in the wine boil and than the stock. Simmer until rice is cooked and stock is absorbed, add the chopped apricot and cream stir and remove from heat.