Roasted veal fillet saltimbocca Recipe | Food Network UK
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Cooking tools:
- Blender
- Oven
- Stove
- Pot
- Saute pan
- Nonstick skillet
- Colander
- Peeler
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Spatula
- Plate
Ingredients
- 4 feuilles de brik (pastry sheets)
- 120g melted butter
- 8 slices prosciutto di Parma
- 8 slices provolone cheese
- 1 russet potato
- Salt
- freshly ground black pepper
- 250ml double cream
- 110g butter, room temperature
- 4 1/2 tbsps extra-virgin olive oil
- 4 (175g) pieces veal tenderloin
- 250ml veal stock
- 2 tbsps sage, chiffonade
- 120ml red wine vinegar
- 1 shallot
- 150g raw spinach
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