8 oz. veal tenderloin
1/2 cup chopped onion
1 carrot, chopped
1-1/4 cups beef broth
1/2 cup white wine
3 tbsp. unsalted butter
1/2 cup green seedless grapes

Grape Scallopini

1. Preheat oven to 500� F. In a small roasting pan, combine onions and carrots; put veal on top of vegetables. Roast for 15 minutes. Transfer veal to a platter and keep warm.
2. Place pan on top of the range. Add wine; cook and stir scraping pan. Add broth and boil to reduce by half. Whisk in butter.
3. Add grapes and heat through. Season to taste with salt and pepper. Cut the veal into 1/2" thick slices; divide between 2 plates. Spoon sauce over veal.
   Serves: 2
   Preparation time: 25 minutes