Veal Medallions with Olive Paste
	2 cups    parsley leaves   ½ cup    seeded black olives   2 Tbs    capers   1 Tbs    lemon juice   1 clove    garlic   4 200g    veal eye fillet medallions   8 slices    prosciutto     1 Drain capers. Crush garlic. Blend or process parsley until finely chopped. With motor operating, add olives, capers, juice and garlic; blend until almost smooth. (Can be made ahead to this stage. Cover, refrigerate up to 1 week.) 2 Spread olive mixture around the edge of each medallion; wrap 2 slices prosciutto around each piece to cover olive mixture, secure with toothpicks. Cook veal on heated oiled bbq until browned both sides and cooked as desired. Just before serving, remove toothpicks.   Servings: 4   Copyright © 2006, The Gourmet Saint