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

Recipe courtesy of Gary Hoffman

• Yield: 1 serving
• Nutritional Analysis Per Serving
  Serving Size: 1 of 1 servings
  Calories: 2136
  Total Fat: 206 g
  Saturated Fat: 65 g
  Carbohydrates: 26 g
  Dietary Fiber: 12 g
  Sugar: 3 g
  Protein: 48 g
  Cholesterol: 328 mg
  Sodium: 1245 mg
• Total: 8 hr 40 min
• Prep: 8 hr 20 min
• Cook: 20 min

• 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

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1. Prepare the irresistible marinade by combining olive oil, chopped garlic, shallots, mixed herbs, and white wine. Add the veal tenderloin and let it chill for 24 hours, infusing every bite with bold, aromatic flavors.
2. Preheat your grill and fire up the excitement! Grill the marinated veal for 2 minutes per side until it reaches juicy medium-rare to medium donenesspure perfection awaits.
3. Craft the decadent sauce: In a small saucepan, simmer chopped garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine, and cream until reduced by half. Off the heat, whisk in whole butter, then stir in veal stock, salt, and pepper for a silky, zesty finish that elevates your dish.
4. Slice the grilled veal thinly and drizzle with the luscious sauce. Serve immediately and watch your guests savor this gourmet masterpieceyour kitchen adventure ends in applause!