Veal Medallions, Dates, Rosemary, Pancetta

Ingredients

• 4 Quebec Veal medallions
• 15 ml (1 tbsp) olive oil
• 15 ml (1 tbsp) butter
• 125 ml (1/2 cup) diced pancetta
• 2 sliced French shallots
• 85 ml (1/3 cup) of pitted Kalamata olives, coarsely chopped
• 30 ml (2 tbsp) sherry vinegar
• 85 ml (1/3 cup) pitted dates, coarsely chopped
• 1 sprig of rosemary, leafless and chopped
• 375 ml (1 1/2 cup) veal stock
• 250 ml (1 cup) blanched and cooled Brussel sprouts
• Salt and ground pepper