how to prepare any night of the weekVeal medallions with tomato & olive sauce

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal medallions with tomato & olive sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal medallions with tomato & olive sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal medallions with tomato & olive sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 4 (about 600g) Pontiac potatoes, unpeeled, quartered, each quarter thickly sliced lengthways
  • 2 teaspoons olive oil
  • 1 x 400g can diced Italian tomatoes
  • 60g drained pitted kalamata olives, coarsely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons caster sugar
  • 8 (about 400g) boneless veal sirloin steaks
  • 1/3 cup firmly packed basil leaves, shredded
  • 100g broccolini florets
  • Shredded basil, extra, to garnish

Method

  • Step 1
    Preheat oven to 240�C. Line a baking tray with baking paper. Spread potato over tray and brush with oil. Cook on top shelf of preheated oven for 25 minutes or until golden brown and tender.
  • Step 2
    Meanwhile, heat a non-stick frying pan over medium-high heat. Add the tomato, olives, garlic and sugar. Cook, stirring, for 5 minutes or until sauce thickens. Add the veal and cook for 2 minutes each side or until tender. Remove from heat and stir in the basil.
  • Step 3
    Meanwhile, cook the broccolini in a steamer basket over a saucepan of boiling water for 2 minutes or until tender crisp.
  • Step 4
    Divide veal among plates. Spoon over tomato sauce and sprinkle with extra basil. Serve with broccolini and potato.

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