Char-Grilled Veal Tenderloin with Sun-Dried Tomato, Basil Beurre Blanc Sauce

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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