Balsamic Poached Veal With Roasted Garlic Sauce

Recipe Ingredients

1 1/2 cups	355ml	Olive oil
1 1/2 cups	355ml	White wine
3/4 cup	177ml	Balsamic vinegar
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
2		White peppercorns
1		Veal tenderloin - cut into four 2"-thick medallions
		Roasted Garlic Sauce
1 1/2 teaspoons	7.5ml	Olive oil
3		Garlic heads - halved
2 tablespoons	30ml	Sour cream
3		Thyme sprigs - leaves removed
1 cup	237ml	Chicken stock
4 oz	113g	Butter - (1 stick)

Recipe Instructions

In a large pot, combine all of the ingredients except for the veal. Bring the liquid to a boil. Add the veal to the pot and simmer on medium heat for 10 to 15 minutes. Remove from the heat and let cool, in the liquid, to room temperature.

Slice the meat into 16 thin medallions. Serve with Roasted Garlic Sauce.

Roasted Garlic Sauce: Preheat the oven to 400 degrees. Brush olive oil onto a sheet pan and place the garlic on top. Roast the garlic in the oven until very soft, for about 45 minutes, covering with foil if it begins to burn. Squeeze out the cloves. Blend the garlic, sour cream, and thyme leave until smooth.

In a small saucepan, bring the chicken stock to a boil. Blend in the garlic. Just before serving, heat mixture, remove from the heat, and whisk in butter.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1B68) - from the TV FOOD NETWORK"

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