Preheat the oven to 400°F (200°C).

In a dry skillet over medium heat, toast the ajwain seeds until fragrant, about 2-3 minutes. Be careful not to burn them. Remove from heat and let cool.

In the same skillet, add the cracked pink peppercorns and toast for an additional 1-2 minutes. Remove and let cool.

In a small bowl, combine the toasted ajwain seeds, cracked pink peppercorns, salt, and freshly ground black pepper.

Rub the veal tenderloins with olive oil and season generously with the spice mixture, pressing it onto the meat to adhere.

Heat an oven-safe skillet over medium-high heat. Add the veal tenderloins and sear on all sides until browned, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast for about 15-20 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.

While the veal is roasting, prepare the black garlic confit butter. In a bowl, mix the softened butter with the mashed black garlic, fresh thyme leaves, and a pinch of salt until well combined.

Once the veal is done, remove it from the oven and let it rest for 5-10 minutes before slicing.

Serve the veal tenderloin slices topped with a dollop of black garlic confit butter.