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.