Fillet of Veal with Black Olives

For the veal fillet with black olives, mix Philadelphia, yolk, Parmesan, Prosciutto and chopped olives to a mass. Salt and pepper veal filet medallions, roast in oven at 160 degrees for about 9 minutes. Let meat rest in a warm place for about 6 minutes. Then spread gratin mixture about 1 cm thick on medallions, gratinate in preheated oven at 200 degrees top heat for ½ minute. Serve meat with grilled or roasted vegetables or salad.

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