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

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).

In Recipes-list.com we have selected the most viewed recipes from category - Veal . Enjoy the best recipes specially selected for you! Veal Medallions with Coffee-Cognac Sauce is the right choice that will satisfy all your claims.