*  Exported from  MasterCook  *
 
               MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Meats                            Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Unsalted butter
    4       lb           Boneless veal loin, trimmed
                         And tied, at room
                         Temperature
                         Salt and pepper
                         -----PISTACHIO BUTTER SAUCE-----
      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
 
   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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