Veal Roast with Nut Butter Sauce


Veal Roast with Nut Butter Sauce
2 oz butter 1 Tbsp olive oil Veal roast or fillet, boneless, tied salt and pepper ---- For the Nut Butter Sauce: ---- 1/2 cup shallots, finely chopped 1/2 cup wine, white 1/4 cup vinegar, white wine 1/2 cup water 1/4 tsp salt 1/4tsp pepper, white 6 oz butter, cold, in bits 3 garlic cloves, minced 1/2 cup nuts (pistachio, pine, walnut, almonds) Heat oven to 350 degrees.Melt 2 oz butter and olive oil in oven-safe pan. Season veal with salt and pepper. Brown meat on all sides over medium high heat. Place in oven. Roast about 30 minutes, to internal temperature of 140 - 145 F. Baste with the butter in the pan several times during roasting. Remove meat from oven, and allow to rest at least 15 minutes before slicing. Reserve pan juices for sauce. Slice and serve with Nut Butter Sauce spooned over top. Nut Butter Sauce In a saucepan,combine shallots,wine,vinegar,water,salt and pepper. Bring to boil. Reduce mixture until it is just moist. Reduce heat. Over very low heat,begin vigorously stirring in the pieces of cold butter, 1 at a time. Do not add more butter until each piece has been incorporated.The sauce will have the consistency of heavy cream after all the butter has been added. In small batches add the reserved pan juices. Stir in the garlic and pistachios. Adjust seasoning. Makes about 1 1/2 cups. Sauce may be made a few hours ahead. Do not refrigerate. At serving time, place sauce over heat and whisk in 1 tsp cold water at a time until desired consistency is achieved.
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