Veal Medallions with Mustard and Prosciutto
8 silverbeet leaves
1 tablespoon Dijon mustard
1 tablespoon Australian mustard
3 teaspoons seeded mustard
2 teaspoons grated lemon rind
1 dessertspoon chopped fresh dill
4 x 300g veal fillets
1½ tablespoons oil
2 cloves garlic, crushed
¾ cup dry sherry
1½ tablespoons Dijon mustard, extra
2 cups beef stock
2 teaspoons cornflour blended with 1½ tablespoons water
2 tablespoons chopped fresh dill, extra
Steam silverbeet until just wilted. Rinse in cold water, drain and pat dry. Place a quarter of the silverbeet on a work surface slightly overlapping to form a rectangle the same length as a piece of veal. Spread a quarter of the combined mustards, rind, and dill onto a piece of veal. Place veal onto silverbeet. Roll up like a swiss roll.
Place a quarter of the prosciutto onto a board, slightly overlapping in two rows to form a rectangle. Place rolled veal onto prosciutto, roll up like a swiss roll. Repeat process with remaining veal, mustard mixture, spinach, and prosciutto.
Heat oil in baking dish, add rolls and cook, turning occasionally until prosciutto is lightly browned.
Bake uncovered in a very hot oven for about 15 minutes or until veal is cooked as desired. Remove rolls from baking dish and keep warm.
Place baking dish over heat, add garlic and sherry, boil 2 minutes. Add extra mustard, stock, and blended cornflour and water. Stir over heat until sauce boils and thickens.
Strain sauce, stir in extra dill. Slice veal thickly, serve with sauce.
Serve with creamy kumara puree and watercress pepper salad.