Veal Medallions with Black Olives, Anchovies, Hazelnut, Grilled Leek and Balsamic Vinegar

by | Apr 13, 2021

Cooking time: 1h 30 min

Ingredients for 2 portions:


Roast the hazelnuts at 110° C for 30 minutes.

Clean the veal steak of the superficial grease and cover it with plastic wrap trying to give it the form of a sausage. Put it in the fridge.

Pit the olives, drain the anchovies drying them well. Mix the two ingredients and chop them with a knife. Leave apart.

Slice the central part of the leek into medallion-formed pieces. Brush them with oil, salt and pepper, and grill them in a nonstick pan. Leave to marinate with a bit of Balsamic Vinegar.

Let’s cook the veal!

Brush the veal with oil, salt and pepper. Put a nonstick pan on the fire and start cooking the veal turning it from times to times.

When it becomes brown, put it in the oven, preheated at 175°C for about 11-12 minutes. Cooking time may change, depending on the type of the oven you have. You can control the temperature with a kitchen thermometer. The ideal temperature has to be non less than 68°C at core.

Now you just have to enjoy the dish! Season it with the Balsamic Vinegar that we have chosen for this recipe. Why not? A pinch of Balsamic Sea Salt could be just perfect here! Serve as you prefer or follow the recommendations of the Chef!

Buon appetito!

The recipe created by the chef Umberto De Magistris @Mediterranean_Chef

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