Cooking Secrets California/Kathleen Devanna Fish 2000

Veal Tenderloin with White Wine and Sage Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes


INGREDIENTS:
4 medium potatoes 4 medium artichokes 1 cup oil
4 veal tenderloins, cut short 1 cup flour 2 cups white wine
3 cups chicken broth 4 sage leaves 2 Tbsps butter
salt and pepper to taste



1 Clean potatoes and artichokes. Cut potatoes into small cubes and slice the artichokes. Drop both into boiling water and cook until the water boils again, approximately 4 minutes. Drain the vegetables and place them in a frying pan with a little oil. Saute until potatoes become crispy.
2 Clean veal and remove fat. Roll veal in flour and saute in a little oil for about 10 minutes over medium heat until both sides are crisp. Remove and empty oil out of pan. In the same pan, add wine and simmer until half of the wine has evaporated. Add the broth and sage leaves and boil for 5 minutes over high heat. Roll the butter in the flour and add it to the sauce, mixing until liquid thickens. Season to taste with salt and pepper.
3 Place vegetables on 4 serving plates and slice each tenderloin on top of the vegetables. Cover with sauce and serve.

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