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Veal medallions with tomato & olive sauce
Veal medallions with tomato & olive sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Italian-inspired veal medallions with tomato and olive.
Ingredients:
  • 4 (about 600g) Pontiac potatoes, unpeeled, quartered, each quarter thickly sliced lengthways
  • 9.20 gm olive oil
  • 1 x 400g can diced Italian tomatoes
  • 60g drained pitted kalamata olives, coarsely chopped
  • 1 garlic clove, crushed
  • 10.00 gm caster sugar
  • 8 (about 400g) boneless veal sirloin steaks
  • 82.50 ml firmly packed basil leaves, shredded
  • 100g broccolini florets
  • Shredded basil, extra, to garnish
Instructions:
  • Preheat your oven to 240°C. Cover a baking tray with parchment paper. Arrange the potatoes on the tray and brush them with oil. Bake on the top shelf of the preheated oven for 25 minutes or until they are golden brown and tender.
  • Heat a non-stick pan over medium-high heat. Sauté tomato, olives, garlic, and sugar for 5 minutes until sauce thickens. Add veal and cook 2 minutes on each side until tender. Remove from heat and stir in basil.
  • Steam the broccolini in a steamer basket over boiling water for 2 minutes until tender crisp.
  • Portion the veal onto individual plates. Drizzle generously with the flavorful tomato sauce and garnish with a touch of fresh basil. Accompany the dish with broccolini and potatoes for a complete and satisfying meal experience.

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