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Categories:
cream butter garlic shallot white wine veal stock milk arrowroot tarragon mustard freshly ground black pepper salt veal tenderloin
Viewed: 12 - Published at: a year agoIngredients
- TARRAGON CREAM
- 1 teaspoon butter
- 1/2 garlic clove, minced
- 1 shallot, minced
- 1/4 cup dry white wine
- 2 2/3 cups fat-free veal stock or chicken stock
- 1/4 cup evaporated skim milk
- 1 teaspoon arrowroot
- 1 tablespoon fresh chopped tarragon leaves
- pinch dry mustard
- pinch freshly ground black pepper
- 1 teaspoon salt
- 1 1/2 pounds veal tenderloin, all visible fat removed
Method
- 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.
- 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.
- Place saucepan over medium heat and simmer the sauce for 10 minutes. Remove from heat and stir in the tarragon, mustard, pepper and salt.
- 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.
- Cut tenderloins into 6 pieces, 3 ounces each and top each serving with 2 tablespoons of sauce.
