Veal Sauteed With Sage

• 1 lb veal tenderloin, slices
• 4 tablespoons butter
• 4 tablespoons oil
• 2 garlic cloves, crushed
• 2 bay leaves
• 4 sage leaves
• 1 cup white wine
• salt
• pepper

1. Cut the veal into strips about 1-2 inches long.
2. Put the butter and the oil into a heated saute pan and add bay and sage leave and garlic.
3. Remove garlic when brown and, when very hot, add the meat.
4. Saute briskly over a high flame for 4 minutes
5. Add the wine and reduce by 2/3.
6. Add salt and pepper to taste and serve.
7. That's it!

veal tenderloin, butter, oil, garlic, bay leaves, sage, white wine, salt, pepper

Taken from www.food.com/recipe/veal-sauteed-with-sage-155554 (may not work)