Veal Medallions, Dates, Rosemary, Pancetta


  • 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


  1. Preheat the oven to 190°C (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 Brussels sprouts just before serving.
  4. Cover the medallions with the topping.

Recipe from Dinette magazine.