Ingredients
- 2 per person with pistachio butter sauce
- 1/4 medallions (thick)
- 1,000 gr veal loin (boneless)
- 130 gr butter (cold unsalted)
- 120 ml water
- 120 ml burgundy wine (white)
- 65 gr coarsely (chopped)
- 60 ml wine vinegar (white)
- 34 gr shallots (finely chopped)
- 18 gr butter (unsalted)
- 18 gr butter in roasting (heavy pan)
- 1 gr salt
- 1 gr pepper (freshly ground white)
- some garlic
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 tablespoon.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 1.5 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.
