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Grilled Veal Tenderloin Steaks with Black Olives



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1-1/2 cups Extra-virgin olive oil
8 oz. oil-cured ripe olives, coarsely chopped, divided
2 oz. capers, drained
1/2 oz. chopped fresh parsley, more for garnish
1 tbsp. minced garlic
1 tbsp. chopped shallot
3 ea. anchovy fillet
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
12 ea. veal loin, short tenderloins (IMPS/NAMP 347), about 4-1/2 lb.
1 cup reserved marinade
1/2 cup lemon juice
12 ea. lemon slices, pits removed
kosher salt, as needed


  1. 1
    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.
  2. 2
    For Sauce: Combine reserved marinade and lemon juice for sauce. Set aside.
  3. 3
    Brush both sides of lemon slices with oil. Grill until lightly browned. Set aside.
  4. 4
    Season both sides of 1 veal tenderloin steak with salt and pepper. Grill until medium doneness. Serve with 1 oz lemon sauce, 1/2 oz olives and 1 grilled lemon slice. Garnish with parsley.


Beacon Restaurant, New York, NY, Chef Waldy Malouf

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preparation methods
cuisines European, North & South American
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