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
Directions
Mix the above ingredients together, add veal tenderloin and refrigerate for 24 hours.
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
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.
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By morrissey_3us_7...
Herndon, VA
on June 01, 2007
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I adjusted the seasoning in the sauce for larger portion and used it with Bacon wrapped Filet Mignon as well as the Veal tenderloin. My friends would just keep asking for more.
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