Veal Medallions with Dates, Rosemary and Pancetta - Catelli Brothers

Ingredients

• 4 veal medallions
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup diced pancetta
• 2 sliced shallots
• 1/3 cup of pitted Kalamata olives, coarsely chopped
• 2 tablespoons sherry vinegar
• 1/3 cup pitted dates, coarsely chopped
• 1 sprig of rosemary, leafless and chopped
• 1 1/2 cups veal stock
• 1 cup blanched and cooled Brussel sprouts
• Salt and ground pepper