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).
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