- 1 1/2 cups olive oil
- 1 1/2 cups white wine
- 3/4 cup balsamic vinegar
- 1 bay leaf
- 1/2 teaspoon salt
- 2 white peppercorns
- 1 veal tenderloin, cut into 4 (2-inch) medallions
In a large pot, combine all of the ingredients except for the veal. Bring the liquid to a boil. Add the veal to the pot and simmer on medium heat for 10 to 15 minutes. Remove from the heat and let cool, in the liquid, to room temperature.
Slice the meat into 16 thin medallions. Serve with Roasted Garlic Sauce.
Roasted Garlic Sauce:
- 1 1/2 teaspoons olive oil
- 3 garlic heads, halved
- 2 tablespoons sour cream
- 3 thyme sprigs, leaves removed
- 1 cup chicken stock
- 4 ounces (1 stick) butter
Preheat the oven to 400 degrees F. Brush olive oil onto a sheet pan and place the garlic on top. Roast the garlic in the oven until very soft, for about 45 minutes, covering with foil if it begins to burn. Squeeze out the cloves.
Blend the garlic, sour cream, and thyme leave until smooth.