Sunday, February 1, 2009

Veal medallions with tomato and olive sauce

Preparation Time 5 minutes
Cooking Time 25 minutes

Ingredients (serves 4)
* 4 (about 600g) pontiac potatoes, unpeeled, quartered, each quarter thickly sliced lengthways
* 2 tsp olive oil
* 1 x 400g can Italian diced Roma tomatoes
* 60g drained pitted kalamata olives, coarsely chopped
* 1 garlic clove, crushed
* 2 tsp 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

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.
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.
3. Meanwhile, cook the broccolini in a steamer basket over a saucepan of boiling water for 2 minutes or until tender crisp.
4. Divide veal among plates. Spoon over tomato sauce and sprinkle with extra basil. Serve with broccolini and potato.

Australian Good Taste - Page 56
Recipe by Jane Charlton & Jan Purser


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