Medallions of Veal with Pistachio Butter Sauce Recipe

Name: Medallions of Veal with Pistachio Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 350F (180C).
2
Melt 2 tablespoon butter in heavy roasting pan.
3
Season veal with salt and pepper.
4
Brown meat on all sides over medium high heat, about 5 minutes.
5
Place in oven;roast about 30 minutes, until thermometer inserted in thickest portion registers 140 degrees.
6
Baste with butter several times during roasting.
7
Remove meat from oven, cover loosely with foil and allow to rest in warm place for 15 minutes before slicing.
8
Slice into 1/4 inch thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, unsalted, 4 pounds veal boneless, 1/4 cup shallots chopped, 1/2 cup burgundy wine, and more.

Yes, Medallions of Veal with Pistachio Butter Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Medallions of Veal with Pistachio Butter Sauce

How did you like this recipe?

Frequently Asked Questions