Veal Medallions with Coffee-Cognac Sauce
Veal Medallions with Coffee-Cognac Sauce
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  • 1 1/2 lb (675 g) veal tenderloin medallions
  • 1 tablespoon (15 ml) olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1/4 cup (60 ml) cognac
  • 1 cup (250 ml) chicken broth
  • Puréed Butternut Squash (see recipe)
  • 1/4 cup (60 ml) 35% cream
  • 2 tablespoons (30 ml) espresso
  • 1 tablespoon (15 ml) Dijon mustard
  • Salt and pepper
  • Preparation
  • In a skillet over medium-high heat, brown the veal in the oil until done to your liking. Set aside on a warm plate.
  • In the same skillet, soften the shallot and garlic over medium heat. Add the cognac, bring to a boil and reduce by half. Add the chicken broth, 60 ml (1/4 cup) puréed squash and the cream, espresso and mustard. Bring back to a boil and reduce until syrupy. Season with salt and pepper.
  • Arrange the veal medallions on 4 plates and drizzle with the sauce. Serve with the remaining puréed squash and Roasted Root Vegetables (see recipe).
  • Description
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