| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats, Sauces | 10 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 4 | lb | Boneless veal loin, trimmed |
| And tied, at room | ||
| Temperature | ||
| Salt and pepper | ||
| 1/4 | c | Finely chopped shallots |
| 1/2 | c | White Burgundy Wine |
| 1/4 | c | White wine vinegar |
| 1/2 | c | Water |
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground white pepper |
| 8 | oz | Cold unsalted butter, cut |
| Into 16 pieces | ||
| 1 | Garlic, peeled and mashed | |
| 1/2 | c | Coarsely chopped, toasted |
| Pistachio nuts |
INSTRUCTIONS
Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season veal with salt and pepper.Brown meat on all sides over medium high heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer inserted in thickest portion registers 140 degrees.Baste with butter several times during roasting.Remove meat from oven,cover loosely with foil and allow to rest in warm place for 15 minutes before slicing.Slice into 1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.Serves 8 to 10. PISTACHIO BUTTER SAUCE In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2 tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces of cold butter,1 at a time.Do not add more butter until each piece is incorporated.The sauce will have the consistency of heavy cream after all the butter has been added.Whisk in the garlic and pistachios.Taste and adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept lukewarm in double boiler.At serving time, place over heat and whisk in 1 tsp. cold water at a time until desired consistency is achieved.
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