CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE

Total Time:
44 min
Prep:
10 min
Inactive:
24 min
Cook:
10 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 8 -ounce piece veal butt tenderloin
  • Marinade for Veal:
  • 4 ounces olive oil
  • 1 teaspoon garlic, chopped
  • 1 teaspoon shallots, chopped
  • 1 -ounce mixed chopped herbs
  • 1 -ounce white wine
  • Sauce:
  • 1/8 teaspoon garlic, chopped
  • 1/8 teaspoon shallots, chopped
  • 1 teaspoon basil, chopped
  • 1 teaspoon julienne sun-dried tomatoes
  • 1/2 lemon, juiced
  • 1/2 -ounce white wine
  • 1/2 -ounce heavy cream
  • 2 ounces whole butter
  • 1/2 -ounce reduced veal stock (optional)
  • Salt and pepper, to taste
Directions

Mix the marinade 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. 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas