Balsamic Poached Veal with Roasted Garlic Sauce

Ingredients

• 1 1/2 cups olive oil
• 1 1/2 cups white wine
• 3/4 cup balsamic vinegar
• 1 bay leaf
• 1/2 teaspoon salt
• 2 white peppercorns
• 1 veal tenderloin, cut into 4 (2-inch) medallions
• 1 1/2 teaspoons olive oil
• 3 garlic heads, halved
• 2 tablespoons sour cream
• 3 thyme sprigs, leaves removed
• 1 cup chicken stock
• 4 ounces (1 stick) butter

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