Medallions of Veal with Pistachio Butter Sauce

Submitted by Vanessa Watters

YIELD

10 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

2

TABLESPOONS BUTTER, UNSALTED

4

POUNDS VEAL
boneless

Pistachio sauce

¼

CUP SHALLOTS
chopped *

½

CUP BURGUNDY WINE *

¼

CUP WHITE WINE VINEGAR

½

CUP WATER

¼

TEASPOON SALT

¼

TEASPOON WHITE PEPPER
freshly ground

8

OUNCES BUTTER
cut up

1

CLOVE GARLIC
peeled

½

CUP PISTACHIO NUTS
chopped

Directions

Heat oven to 350℉ (180℃).

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 ¼ inch thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 231g (8.1 oz)

Amount per Serving

Calories 513 70% of calories from fat

% Daily Value *

Total Fat 40g 61%

Saturated Fat 20g 102%

Trans Fat 0g

Cholesterol 198mg 66%

Sodium 344mg 14%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 3%

Sugars g

Protein 72g

Vitamin A 13% • Vitamin C 1%

Calcium 4% • Iron 9%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb, Sugar-Free