1 teaspoon butter
1/2 garlic clove, minced
1 shallot, minced
1/4 cup dry white wine
2 2/3 cups chicken stock
1/4 cup skim milk
1 teaspoon arrowroot
1 tablespoon fresh chopped tarragon leaves
pinch dry mustard
pinch freshly ground black pepper
1 teaspoon salt

Method
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.

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.

Place saucepan over medium heat and simmer the sauce for 10 minutes. Remove from heat and stir in the tarragon, mustard, pepper and salt.

Preheat grill. Spray a grill rack with non-stick cooking spray. Put veal on rack and place under hot grill for about 5 minutes per side for medium-rare.

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

Serve with creamy Kaimai Grana mash, and blanched green beans.