Roasted Veal Tenderloin "Saltimbocca" Recipe

Roasted Veal Tenderloin "Saltimbocca"

Recipe provided by Frank Bonanno

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information Per Serving (1 of 4 servings): Calories 1352, Total Fat 119 g, Saturated Fat 61 g, Carbohydrates 21 g, Dietary Fiber 4 g, Sugar 4 g, Protein 52 g, Cholesterol 334 mg, Sodium 1579 mg
• Total Time: 2 hours
• Preparation Time: 1 hour
• Cooking Time: 1 hour

• 4 feuilles de brik
• 4 ounces melted butter
• 8 slices prosciutto di Parma
• 8 slices provolone cheese
• 1 russet potato
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 1/2 cup butter, softened
• 6 tablespoons extra-virgin olive oil
• 4 (6-ounce) veal tenderloin pieces
• 8 ounces veal stock
• 2 tablespoons chiffonade sage
• 8 tablespoons red wine vinegar
• 1 shallot
• 2 cups raw spinach

1. Place a sheet of feuille de brik on your workspace and brush generously with melted butter. Arrange 2 slices of prosciutto side by side, top with 2 slices of provolone, fold edges inward, and roll like an egg roll. Repeat with remaining sheets and refrigerate the raviolatas.
2. Peel and dice the potato into cubes. Boil in salted cold water until tender, drain, then blend with cream and softened butter until smooth. Season with salt and pepper; keep warm.
3. Preheat oven to 400F.
4. Heat 3 tablespoons extra-virgin olive oil in a large saut pan over high heat. Season veal with salt and pepper, sear evenly on both sides, then roast in oven for 8 minutes. Rest briefly before slicing.
5. Meanwhile, heat a nonstick pan over medium-high. Add 2 tablespoons olive oil and fry raviolatas until golden and cheese melts. Keep warm. Deglaze pan with veal stock and sage; simmer.
6. To plate: Spoon 2 ounces potato pure in center. Fan sliced veal over a raviolata atop pure. Whisk 1 tablespoon olive oil with red wine vinegar, add sliced shallot, warm lightly, and toss with spinach to wilt. Top veal with spinach. Drizzle 2 tablespoons veal-sage sauce around pure.

This recipe was provided by a professional chef or restaurant and has not been tested for typical home kitchens.