Medallions of Veal with Pistachio Butter Sauc
| Yield: | 10 Servings |
| Categories: | Meats, Sauces |
| 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 |
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