Directions for: Veal Medallions with Coffee-Cognac Sauce and Squash Puree
Ingredients
For the Squash Puree1 onion, chopped
2 clove garlic, chopped
45 mL (3 tablespoons) butter
1 L (6 cups) butternut squash cubes
250 mL (1 cup) chicken broth
Salt and pepper
For the Veal Medallions with C675 g (1 1/2 lb) veal tenderloin medallions
15 mL (1 tablespoon) olive oil
1 shallot, chopped
1 clove garlic, chopped
60 mL (1/4 cup) cognac
250 mL (1 cup) chicken broth
60 mL (1/4 cup) squash pure (see preceding recipe)
60 mL (1/4 cup) 35% cream
30 mL (2 tablespoons) espresso
15 mL (1 tablespoon) Dijon mustard
Directions
For the Squash Puree1. 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, pure the squash until smooth, and season with salt and pepper. Keep warm.
For the Veal Medallions with C1. in a skillet over medium-high heat, brown the veal in the oil until pink inside. 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 pure and Roasted Root Vegetables. Nap with the sauce.
See more: Saute, Main, Vegetables, Beef, Dinner