Char-Grilled Veal Tenderloin With Sun-Dried Tomato, Basil Beurre Blanc Sauce
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
57
Sourness
36
mins
Prep time (avg)
4
Difficulty
Ingredients:
110 g
Olive Oil1 tsp
Garlic (chopped)1 tsp
Shallot (chopped)30 g
Herb (mixed chopped)30 g
White Wine1 tsp
Basil (chopped)30 g
Heavy Cream60 g
Butter (whole)1
SaltDirections:
1
For the marinade: Mix the above ingredients together, add veal tenderloin and refrigerate for 24 hours
2
Preheat grill
3
Let veal marinate overnight
4
Cook for 2 minutes on each side or until medium-rare medium
5
For the sauce: In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream
6
Heat mixture until it has reduced by half
7
Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper
8
Slice veal and top with sauce