| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr |
| Cook: | 1 hr |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 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 |
| Serving Size | 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 |
Reviews
how about you just answer him instead of berating Dylan?
Feuille de brik is phyllo…..I believe it is interchangeable…
Feuille de brik is phyllo…..I believe it is interchangeable…
Dyan, you obviously have a computer and presumably know how to use it. If you don’t know what an ingredient is, why not google it instead of ruining the ratings of this recipe to ask a question?
what is feuille de brik