Roasted Veal Tenderloin "Saltimbocca"
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
40
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Place a piece of feuille de brik on the counting board and brush heavily with melted butter
2
Lay out 2 slices of prosciutto side by side, and lay 2 slices of provolone on top
3
Fold the 2 sides in, and roll up like an egg roll
4
Repeat with remaining 3 feuille de brik and refrigerate all raviolettas
5
Peel potato and cut into cubes
6
Place cubes in a large pot, cover with cold water and salt
7
Bring to a simmer and cook until tender
8
Remove from heat and drain potatoes
9
Place in blender with cream and butter
10
Puree until smooth
11
Season with salt and pepper
12
Keep warm
13
Preheat oven to 400 degrees F
14
In large saute pan over high heat, add 3 tablespoons extra virgin olive oil
15
Season veal with salt and pepper
16
Add veal to pan and sear evenly on both sides
17
Place in oven for 8 minutes
18
Remove from oven and let rest for a few minutes before slicing
19
While veal is roasting, place large nonstick pan over medium-high heat
20
Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted
21
Remove from pan and keep warm
22
Place veal stock in pan, add sage and bring to a simmer
23
To serve, place 2 ounces potato bechamella in center of each plate
24
Slice veal tenderloin into 4 to 5 pieces
25
Place ravioletta in center of potato and fan veal over it
26
Whisk together 1 tablespoon olive oil and red wine vinegar
27
Slice and add shallot
28
Warm vinaigrette slightly and pour over spinach to wilt it
29
Place spinach over the veal tenderloin
30
Drizzle 2 tablespoons of veal sage sauce around potato bechamella