Place the toasted pistachios and medjool dates into a coffee grinder until coarsely blended. Place into a bowl and set aside.
In a small saucepot, combine the beef stock and espresso. At low boil, reduce to 2/3’s of its original form (about 10-12 minutes).
Pour the milk into a deep skillet pan and bring to a low boil and lower to a high steep. Place the veal tenderloin into the milk and cook for 10-12 minutes for medium-rare, 12-15 minutes for medium, or 15-17 minutes for well done. Once the time has expired, remove the veal from the skillet and roll it into the pistachio and date crust. Set aside and let meat rest for 5-7 minutes.
While the meat is resting, add the rosemary and lemon juice to your espresso sauce and adjust seasoning to your liking.
Once the veal has rested, slice in to 2 inch slices and sauce with your espresso reduction.