Veal Tenderloin With Tarragon Cream

• 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

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

cream, butter, garlic, shallot, white wine, veal stock, milk, arrowroot, tarragon, mustard, freshly ground black pepper, salt, veal tenderloin

Taken from www.epicurious.com/recipes/member/views/veal-tenderloin-with-tarragon-cream-50033862 (may not work)