| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Sauces |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground white pepper |
| 8 |
oz |
Cold unsalted butter, cut |
|
|
Into 16 pieces |
| 1 |
cl |
Garlic,peeled and mashed |
| 1/2 |
c |
Coarsely chopped, toasted |
|
|
Pistachio nuts |
INSTRUCTIONS
PISTACHIO BUTTER SAUCE
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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