Recipe courtesy of Gary Hoffman
Char-Grilled Veal Tenderloin with Sun-Dried Tomato, Basil Beurre Blanc Sauce
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2136
- Total Fat
- 206
- Saturated Fat
- 65
- Carbohydrates
- 26
- Dietary Fiber
- 12
- Sugar
- 3
- Protein
- 48
- Cholesterol
- 328
- Sodium
- 1245
- Total: 44 min
- Prep: 10 min
- Inactive: 24 min
- Cook: 10 min
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.