Roasted Veal Tenderloin Saltimbocca - brik

Method

• Place a piece of feuille de brik on the counting board and brush heavily with melted butter.
• Lay out 2 slices of prosciutto side by side, and lay 2 slices of provolone on top.
• Fold the 2 sides in, and roll up like an egg roll.
• Repeat with remaining 3 feuille de brik and refrigerate all raviolettas.
• Peel potato and cut into cubes.
• Place cubes in a large pot, cover with cold water and salt.
• Bring to a simmer and cook until tender.
• Remove from heat and drain potatoes.
• Place in blender with cream and butter.
• Puree until smooth.
• Season with salt and pepper.
• Keep warm.
• Preheat oven to 400 degrees F.
• In large saute pan over high heat, add 3 tablespoons extra virgin olive oil.
• Season veal with salt and pepper.
• Add veal to pan and sear evenly on both sides.
• Place in oven for 8 minutes.
• Remove from oven and let rest for a few minutes before slicing.
• While veal is roasting, place large nonstick pan over medium-high heat.
• Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted.
• Remove from pan and keep warm.
• Place veal stock in pan, add sage and bring to a simmer.
• To serve, place 2 ounces potato bechamella in center of each plate.
• Slice veal tenderloin into 4 to 5 pieces.
• Place ravioletta in center of potato and fan veal over it.
• Whisk together 1 tablespoon olive oil and red wine vinegar.
• Slice and add shallot.
• Warm vinaigrette slightly and pour over spinach to wilt it.
• Place spinach over the veal tenderloin.
• Drizzle 2 tablespoons of veal sage sauce around potato bechamella.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.