Veal Medallions with Coffee-Cognac Sauce and Squash Puree

Directions for: Veal Medallions with Coffee-Cognac Sauce and Squash Puree

Ingredients

For the Squash Puree

1 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 C

675 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 Puree

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, pure the squash until smooth, and season with salt and pepper. Keep warm.

For the Veal Medallions with C

1. 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