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Recipe courtesy of Gary Hoffman

Show: Food Network Specials

Episode: The Best of: Sports Star Restaurants

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Total:: 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 a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Char-Grilled Veal Tenderloin with Sun-Dried Tomato, Basil Beurre Blanc Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H44M0.000S
Yield: 1 serving
Ingredients: 8-ounce piece veal butt tenderloin; 4 ounces olive oil; 1 teaspoon garlic, chopped; 1 teaspoon shallots, chopped; 1 ounce mixed chopped herbs; 1 ounce white wine; 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