For Marinade: Cut veal tenderloins crosswise into 6 oz steaks. Place marinade ingredients such as olive oil, 2 oz. olives, capers, 1/2 oz. parsley, garlic, shallot, anchovy fillet, cumin and 1/2 tsp. pepper in food processor container; process until smooth. Pour 1 cup marinade in large non-reactive container. Add veal; turn to coat. Refrigerate, covered, 30 to 45 minutes. Reserve remaining marinade.