For the marinade: Mix the above ingredients together, add veal tenderloin and refrigerate for 24 hours.
Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium.
For the sauce: In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper.
Slice veal and top with sauce.
Recipe courtesy of Chef Gary Hoffman, Lake Nona, FL