Roasted veal fillet saltimbocca Recipe | Food Network UK

Ingredients

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