CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO,

Name: CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix the marinade 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
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.
9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
10
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 -ounce piece veal butt tenderloin, 4 ounces olive oil, 1 teaspoon garlic, chopped, 1 teaspoon shallots, chopped, and more.

Yes, CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions