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Veal Medallions with Dates, Rosemary & Pancetta

Prep Time:
5 mins.
Cook Time:
20 mins.


  • 4 veal medallions
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup diced pancetta
  • 2 sliced shallots
  • 1/3 cup of pitted Kalamata olives, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1/3 cup pitted dates, coarsely chopped
  • 1 sprig of rosemary, leafless and chopped
  • 1 1/2 cups veal stock
  • 1 cup blanched and cooled Brussel sprouts
  • Salt and ground pepper


  1. Preheat the oven to 375°F.
  2. Season the veal medallions. Heat oil and butter in a skillet on high, sear on both sides. Place on a baking sheet and cook in the oven for 5 to 8 minutes until pink. Cover with foil and let stand 10 minutes.
  3. Meanwhile, prepare the sauce. Degrease the skillet, add the pancetta, shallots and olives. Roast a few minutes on medium. Deglaze with vinegar, add dates, rosemary and veal stock. Season and let reduce by half. Add the Brussel sprouts just before serving.
  4. Cover the medallions with the topping.

Source: Dinette magazine