Veal Medallions with Coffee-Cognac Sauce and Squash Purée
Veal Medallions with Coffee-Cognac Sauce and Squash Purée
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Veal Medallions with Coffee-Cognac Sauce and Squash Purée

20 MIN
40 MIN


Squash purée

Veal with coffee-cognac sauce


Squash purée

  1. In a large saucepan, soften the onion and garlic in the butter over medium heat. Add the squash, reduce the heat to medium-low and cook until the squash starts to brown, about 5 minutes. Add the broth. Cover and simmer until the squash is tender, about 20 minutes.
  2. In a food processor, purée the squash until smooth. Season with salt and pepper. Keep warm.

Veal with coffee-cognac sauce

  1. In a skillet over medium-high heat, brown the veal in the oil until medium-rare doneness. Set aside on a warm plate.
  2. In the same skillet, soften the shallot and garlic. Add the cognac and reduce by half. Add the remaining ingredients and bring to a boil. Reduce until syrupy.
  3. Serve the veal with the remaining squash purée and Roasted Root Vegetables. Drizzle with the sauce.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.