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  • Balsamic Poached Veal With Roasted Garlic Sauce

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    Balsamic Poached Veal With Roasted Garlic Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. extra virgin olive oil
    • 1 1/2 c. white wine
    • 3/4 c. balsamic vinegar
    • 1 x bay leaf
    • 1/2 tsp salt
    • 2 x white peppercorns
    • 1 x veal tenderloin cut into four 2"-thick medallions
    • 1 1/2 tsp extra virgin olive oil
    • 3 x garlic heads halved
    • 2 Tbsp. lowfat sour cream
    • 3 x thyme sprigs leaves removed
    • 1 c. chicken stock
    • 4 ounce butter - (1 stick)

    Directions

    1. In a large pot, combine all of the ingredients except for the veal. Bring the liquid to a boil. Add in the veal to the pot and simmer on medium heat for 10 to 15 min. Remove from the heat and let cold, in the liquid, to room temperature.
    2. Slice the meat into 16 thin medallions. Serve with Roasted Garlic Sauce.
    3. Roasted Garlic Sauce: Preheat the oven to 400 degrees. Brush extra virgin olive oil onto a sheet pan and place the garlic on top. Roast the garlic in the oven till very soft, for about 45 min, covering with foil if it begins to burn. Squeeze out the cloves.
    4. Blend the garlic, lowfat sour cream, and thyme leave till smooth.
    5. In a small saucepan, bring the chicken stock to a boil. Blend in the garlic. Just before serving, heat mix, remove from the heat, and whisk in butter.
    6. This recipe yields 8 servings.

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