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Categories:
butter veal shallots Burgundy wine white wine vinegar water salt white pepper butter clove garlic pistachio nuts
Viewed: 123 - Published at: 3 years agoIngredients
- 2 tablespoons butter, unsalted
- 4 pounds veal boneless
- 1/4 cup shallots chopped
- 1/2 cup burgundy wine
- 1/4 cup white wine vinegar
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper freshly ground
- 8 ounces butter cut up
- 1 clove garlic peeled
- 1/2 cup pistachio nuts chopped
Method
- Heat oven to 350F (180C).
- Melt 2 tablespoon 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 inch thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.
