Grilled Veal Medallions with olive & herb sauce & white bean mash

  • Prep Time : 10 Minutes
  • Cooking Time : 10 Minutes

2x 400g packets Three River Farms Veal Medallions
1 tbsp butter
1 tbsp olive oil
Sea salt & pepper

Olive & Herb Sauce
500g green Sicilian olives, pitted
2 small anchovies
2 tsp capers
1 garlic clove
½ cup extra virgin olive oil
¼ cup Italian parsley, chopped
Sea salt & pepper

White Bean Puree
1 tbsp olive oil
2 cloves garlic, crushed
1 tsp lemon zest, finely grated
2 400g cans cannellini beans, drained& rinsed
1 tbsp lemon juice
Sea salt


Olive & Herb Sauce
Place the olives, anchovies, capers, and garlic in the bowl of a small food processor and pulse until well chopped. Drizzle in the olive oil, and pulse until the sauce is well mixed but still has texture. Add the parsley and season with salt and pepper.

White Bean Puree
Heat the oil in a medium saucepan over medium heat. Add the garlic and lemon rind and cook, stirring, for 30 seconds. Add the cannellini beans and lemon juice, and cook for 2 minutes. Puree with a stick blender.Add a little water if mix is too thick. Set aside and cover to keep warm.

Season the veal with salt and pepper. Add the butter and olive oil to a large frypan over a high heat. Add the veal and cook until browned on the bottom, 2 to 3 minutes. Turn and cook until for a further 2-3 minutes, or until browned on the bottom and the meat is just pink inside. Transfer to a warmed platter and cover loosely with foil.

Oh, so good



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