2 oz. (½ stick) unsalted butter, at room temperature
Instructions:
Rub tenderloins with olive oil and season with sea salt; set aside.
Pour the vinegar in a ceramic baking dish that is just large enough to hold all the tenderloins in a single layer, and place butter in the center of the dish.
Transfer the dish to a warm oven.
Place a grill pan over medium-high heat on the stove.
Grill the veal on each side for 3-4 minutes for medium-rare.
Remove ceramic dish from oven and place grilled veal in the balsamic butter, turning to coat each piece.
Allow veal to rest in dish for 5 minutes before serving.
