Recipe

Veal Medallions With Pistachio Butter Sauce Recipe


Veal Medallions With Pistachio Butter Sauce Recipe Chefmeow / All my dishes
3 months, 3 weeks ago
VEAL MEDALLIONS WITH PISTACHIO BUTTER SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Teak Estate in Montgomery, Texas in 1990.
Prep:10m Cook:20m Servings:8

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Ingredients
  • 2 tablespoons unsalted butter
  • 4 pounds boneless veal loin trimmed and tied at room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pistachio Butter Sauce:
  • 1/4 cup finely chopped shallots
  • 1/2 cup white burgundy wine
  • 1/4 cup white wine vinegar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 8 ounces cold unsalted butter cut into 16 pieces
  • 1 clove garlic peeled and mashed
  • 1/2 cup coarsely chopped toasted pistachio nuts

Directions
  1. Heat oven to 350 then melt butter in heavy roasting pan.
  2. Season veal with salt and pepper then brown meat on all sides over medium heat.
  3. Place in oven and roast 30 minutes basting with butter several times during roasting.
  4. Remove meat from oven then cover loosely with foil and allow to rest in warm place 15 minutes.
  5. Slice into 1/4" thick medallions and spoon sauce over top.
  6. To make sauce in small heavy saucepan combine shallots, wine, vinegar, water, salt and pepper.
  7. Bring to boil then reduce heat and simmer until mixture is reduced to 2 tablespoons.
  8. Cool slightly then over lowest possible heat begin whisking in the pieces of butter 1 at a time.
  9. Do not add more butter until each piece is incorporated.
  10. The sauce will have the consistency of heavy cream after all the butter has been added.
  11. Whisk in the garlic and pistachios then taste and adjust seasoning if necessary.

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