Ingredients:
Sauce
1/2 a lemon
1/4 Cup chicken stock
3/4 Cup heavy whipping cream
1 garlic clove, minced
2 basil leaves
salt
pepper
1 Tablespoon cornstarch
1/2 teaspoon water
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Tenderloin
Kosher salt
Freshly ground pepper
extra virgin olive oil
Directions:
1. Squeeze the juice out of the lemon into a sauce pan, and remove any seeds. Then pour in the chicken stock, heavy whipping cream, and bring it to a boil
2. Next add in the minced garlic, basil leaves, and sprinkle in salt and pepper to your liking. Mix constantly for five minutes. Then mix together the cornstarch and water. Make sure there's no lumps.
3. Add the mixture to the sauce and mix for two to three minutes, then bring the temperature to low heat, and let it simmer for 10 minutes. Then remove basil leaves.
Tenderloin
1. Remove any fat, silver skin, or loose pieces.
2. Sprinkle kosher salt and ground pepper on both sides of the tenderloin and pat it in, so it sticks to the meat.
3. Truss the tenderloin and pour the oil over it very lightly. Sear the meat all around, adding a light coat of oil to each side. Cook meat until it has a golden brown coating or until it reaches 150 degrees.
4. Once it's done, top it off with the sauce and serve the rest on the side.
respect and thanks to J @ TMB
Sauce
1/2 a lemon
1/4 Cup chicken stock
3/4 Cup heavy whipping cream
1 garlic clove, minced
2 basil leaves
salt
pepper
1 Tablespoon cornstarch
1/2 teaspoon water
------
Tenderloin
Kosher salt
Freshly ground pepper
extra virgin olive oil
Directions:
1. Squeeze the juice out of the lemon into a sauce pan, and remove any seeds. Then pour in the chicken stock, heavy whipping cream, and bring it to a boil
2. Next add in the minced garlic, basil leaves, and sprinkle in salt and pepper to your liking. Mix constantly for five minutes. Then mix together the cornstarch and water. Make sure there's no lumps.
3. Add the mixture to the sauce and mix for two to three minutes, then bring the temperature to low heat, and let it simmer for 10 minutes. Then remove basil leaves.
Tenderloin
1. Remove any fat, silver skin, or loose pieces.
2. Sprinkle kosher salt and ground pepper on both sides of the tenderloin and pat it in, so it sticks to the meat.
3. Truss the tenderloin and pour the oil over it very lightly. Sear the meat all around, adding a light coat of oil to each side. Cook meat until it has a golden brown coating or until it reaches 150 degrees.
4. Once it's done, top it off with the sauce and serve the rest on the side.
respect and thanks to J @ TMB