Veal Medallions with Coffee-Cognac Sauce

Name: Veal Medallions with Coffee-Cognac Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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; 1/4 cup (60 ml) 35% cream; 2 tablespoons (30 ml) espresso; 1 tablespoon (15 ml) Dijon mustard; Salt and pepper

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Preparation 15 min
Cooking 15 min
Servings 4

Featured in the book Meals for Every Occasion

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 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
- 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.

Veal Medallions with Coffee-Cognac Sauce

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Ingredients

Preparation

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