Medallions Of Veal With Pistachio Butter Sauce
Description
This sophisticated dish features tender boneless veal loin, sliced into perfect medallions and roasted to a delicate pink. The star of the plate is the luxurious Pistachio Butter Sauce, a classic French-inspired accompaniment that balances the mild sweetness of the veal with the earthy richness of toasted pistachios and the brightness of white wine and vinegar. The sauce is silky, vibrant green, and deeply aromatic, providing a textural contrast to the juicy meat. Ideal for a romantic dinner or a special celebration, this recipe elevates simple ingredients into a restaurant-quality experience. It requires attention to detail but rewards you with a meal that feels both comforting and luxurious.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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In a small saucepan, combine 1/4 cup finely chopped shallots, 1/2 cup White Burgundy wine, 1/4 cup white wine vinegar, 1 clove peeled and mashed garlic, and 1/2 cup water.
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Bring the saucepan mixture to a simmer over medium heat and reduce by half, about 10-15 minutes.
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Remove the saucepan from heat and strain out the solids, keeping only the reduced liquid.
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In a blender or food processor, combine 8 oz cold unsalted butter (cut into cubes), 1/2 cup coarsely chopped toasted pistachios, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground white pepper.
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Blend the butter and pistachio mixture until smooth.
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Slowly drizzle the warm reduced wine mixture into the blender while running on low speed until emulsified and creamy.
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Pat the boneless veal loin dry and season generously with salt and pepper on all sides.
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Melt 2 tablespoons of unsalted butter in a heavy roasting pan or oven-safe skillet over medium-high heat.
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Sear the veal loin on all sides until golden brown, about 5 minutes total.
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Transfer the pan to the preheated oven and roast for approximately 30 minutes, or until an instant-read thermometer registers 140ðF (60ðC) for medium-rare.
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Remove the veal from the oven and transfer to a cutting board.
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Cover loosely with foil and let rest for 15 minutes.
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Slice the rested veal into 1/4-inch thick medallions.
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Arrange the medallions on serving plates and spoon the warm Pistachio Butter Sauce over the top.
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Serve immediately.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1660.2kcal
- % Daily Value *
- Total Fat 66.6g103%
- Saturated Fat 27.6g138%
- Cholesterol 767.7mg256%
- Sodium 626.8mg27%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 245.3g491%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover veal and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid breaking the emulsion.
Substitutions: If White Burgundy is unavailable, a dry Pinot Grigio or Sauvignon Blanc works well. For a nut-free version, substitute the pistachios with roasted hazelnuts or almonds, though the flavor profile will change.
Tips: Ensure the butter for the sauce is very cold to help create a stable emulsion. Toast the pistachios lightly before chopping to enhance their flavor.
Safety: Always use a meat thermometer to ensure the veal is cooked to your desired level of doneness without overcooking. Letting the meat rest is crucial for retaining juices.
