Veal Medallion Stuffed with Black Olives
- 3 pound veal tenderloin, cut into 3/4” veal fillets
- 1/2 C Extra Virgin Olive Oil
- 1 C Dry White Wine
- 200 g/7.1 oz Pancetta, cut into small pieces
- 20 Bay Leaf or Rosemary skewers
- 1 T Fennel Seeds
- 10 Sage Leaves
- 2 Garlic Cloves
- 300 g/10.7 oz, bacon cut in very thin slices
- Salt & Pepper to taste
- 100 g/3.5 oz black olive paste, made by processing black olives
- 100 g/3.5 oz white bread
- 3 oranges
- Seasonal Vegetables, cut into pieces
- 2 Cloves Garlic, chopped
- 1–2 T Fresh Mint, chopped
- Preheat the oven to 400 F.
- Using a small sharp knife make an incision into each of the cut medallions.
- Grate the orange zests and squeeze the juice of each of the three oranges and reserve.
- Using a food processor combine the garlic, sage, black olives, orange zest, bread and pancetta to make a course mixture, seasoning with salt and pepper.
- Using a plastic bag or piping bag to hold the stuffing, squeeze it inside each veal fillet. When the medallions have been stuffed, wrap each one in a slice of bacon.
- Insert an herb skewer through the medallion to secure the bacon.
- Line an oven proof pan with parchment paper, heat the extra virgin olive oil and one clove of garlic over medium heat. Add to the pan and season with salt, pepper and fennel.
- Cook veal medallions until they are well browned on both sides.
- Add the wine, orange juice and seasonal veggies to the pan and transfer the pan to the oven and bake for about 15 minutes.
- Remove the veal and allow it to rest.
- Add the garlic and fresh mint to the pan and continue cooking the vegetables over the stove top until tender.
- Serve the medallions with the pan juices and seasonal vegetables.