Medallions of Veal with Pistachio Butter Sauce

• 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.

butter, veal, shallots, burgundy wine, white wine vinegar, water, salt, white pepper, butter, clove garlic, pistachio nuts

Taken from recipeland.com/recipe/v/medallions-of-veal-pistachio-bu-44526 (may not work)