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Veal Fillet with Crushed Pistachios and Pistachio Oil Sauce
Ingredients:
For the veal:
- 4 veal fillets (approximately 150 g each)
- 2 tablespoons of pistachio oil
- 50 g unsalted pistachios, coarsely chopped
- Salt and pepper
- 2 tablespoons of butter
- 1 teaspoon of thyme
- 1 crushed garlic clove
For the sauce:
- 2 tablespoons of pistachio oil
- 100 ml of liquid cream
- 1 teaspoon of whole-grain mustard
- A dash of lemon juice
- Salt and pepper
Preparation:
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Prepare the veal:
- Take the veal fillets out of the refrigerator 20 minutes before cooking to bring them to room temperature.
- Season the fillets with salt and pepper on both sides.
- Heat a pan over medium heat with butter, thyme, and crushed garlic.
- Sear the veal fillets for 2–3 minutes on each side until golden brown.
- Lower the heat and cook gently for another 3–4 minutes for medium-rare. Baste regularly with melted butter.
- At the end of cooking, brush the fillets with a tablespoon of pistachio oil and sprinkle with crushed pistachios. Set aside under aluminum foil.
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Prepare the sauce:
- In a small saucepan, heat the liquid cream over low heat.
- Add the whole-grain mustard, pistachio oil, and lemon juice. Stir until smooth.
- Adjust the seasoning with salt and pepper.
- Keep the sauce warm.
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Plating:
- Plate the veal fillets. Drizzle lightly with pistachio oil sauce.
- Serve with roasted vegetables or homemade mashed potatoes.
- Garnish with additional crushed pistachios for a crunchy touch.
