Veal Recipes

Ingredients
4 lb boneless veal loin, trimmed and tied, at room temperature 2kg
2 tablespoons unsalted butter
salt and pepper to taste

Pistachio Butter Sauce:

¼ cup finely chopped shallots
½ cup white burgundy wine
¼ cup finely chopped shallots
½ cup white burgundy wine
¼ cup white wine vinegar
½ cup water
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
8 ozs cold unsalted butter, cut into 16 pieces  220g
1 clove garlic, peeled and mashed
½ cup coarsely chopped, toasted pistachio nuts

Directions
Heat oven to 350ºF ( 175ºC)
Melt 2 tablespoons 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 140º F (60ºC).
Baste with butter several times during roasting.

Remove meat from oven, cover loosely with foil and allow to rest in warm placefor 15 minutes before slicing.
Slice into ¼ in (6.5mm) thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.

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 tablespoons.
Cool slightly.

Over lowest possible heat, begin whisking in the pieces of cold butter, 1 at atime.
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 1½ cups.
Sauce may be kept lukewarm in double boiler.
At serving time, place over heat and whisk in 1 teaspoon cold water at a time until desired consistency is achieved.

Recipe Source chef2chef.net