Veal Tenderloin With Tarragon Cream

1. 1

   Melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until translucent. Add the wine and reduce until almost dry. Add the stock, bring to a simmer over low heat, and reduce by half.

2. 2

   Combine milk with arrowroot to make a thin paste. Remove the sauce from the heat and add the arrowroot mixture, blending well with a wire whisk.

3. 3

   Place saucepan over medium heat and simmer the sauce for 10 minutes. Remove from heat and stir in the tarragon, mustard, pepper and salt.

4. 4

   Preheat broiler. Spray a broiler rack with non-stick cooking spray. Put veal on rack and place under hot broiler for about 5 minutes per side for medium-rare.

5. 5

   Cut tenderloins into 6 pieces, 3 ounces each and top each serving with 2 tablespoons of sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.