Categories: Meats, Sauces 
      Yield: 10 servings 
  
      2 tb Unsalted butter 
      4 lb Boneless veal loin, trimmed 
           And tied, at room 
           Temperature 
           Salt and pepper 
 
---------------------------PISTACHIO BUTTER SAUCE--------------------------- 
    1/4 c  Finely chopped shallots 
    1/2 c  White Burgundy Wine 
    1/4 c  White wine vinegar 
    1/2 c  Water 
    1/4 ts Salt 
    1/4 ts Freshly ground white pepper 
      8 oz Cold unsalted butter, cut 
           Into 16 pieces 
      1 cl Garlic,peeled and mashed 
    1/2 c  Coarsely chopped, toasted 
           Pistachio nuts 
  
  Heat oven to 350 degrees.Melt 2 tbsp. 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" thick medallions and serve 2 per person with Pistachio Butter Sauce 
  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 
  tbsp.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 1/2 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.