Grilled Veal Tenderloin Steaks with Black Olives
Grilled Veal Tenderloin with black olives

Grilled Veal Tenderloin Steaks with Black Olives

Beacon Restaurant, New York, NY, Chef Waldy Malouf

12 servings



  • 1-1/2 cups Extra-virgin olive oil
  • 2 oz Oil-cured ripe olives, coarsely chopped
  • 2 oz Capers, drained
  • 1/2 oz Chopped fresh parsley
  • 1 Tbsp Minced garlic
  • 1 Tbsp Chopped shallot
  • 3 each or 1/4 oz Anchovy fillets
  • 1 tsp Ground cumin
  • 1/2 tsp Freshly ground black pepper
  • 12 each or 4-1/2 lb Veal loin, short tenderloins (IMPS/NAMP 347)


  • 1 cup Reserved marinade
  • 1/2 cup Lemon juice
  • 12 each Lemon slices, pits removed
  • As needed Extra-virgin olive oil
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 6 oz Oil-cured ripe olives, coarsely chopped


  • Chopped fresh parsley as needed


Yield: 2 cups

  1. Cut veal tenderloins crosswise into 6 oz steaks. Place marinade ingredients 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.


  1. Combine reserved marinade and lemon juice for sauce. Set aside.

  2. Brush both sides of lemon slices with oil. Grill until lightly browned. Set aside.

  3. 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.


Loins, Short Tenderloin – 347