Veal With Tomato Tapenade

1. 1

   To make tapenade, place sundried tomatoes with oil, anchovy fillets, garlic, capers, lemon juice and parsley in a food processor or blender and process to make a smooth paste.

2. 2

   Heat oil in a frying pan over medium heat and add 3 tablespoons of tapenade and cook stirring for 30 seconds.

3. 3

   Add veal and cook for 1-2 minutes each side or cooked until your liking.

4. 4

   To serve put steaks on plate and top veal with remaining tapenade.

5. 5

   Good served with steam asparagus spears, broccoli and perhaps a baby chat.

No additional tips available.