Veal Medallions with Coffee-Cognac Sauce and Squash Purée

Ingredients

• Squash purée

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons (45 ml) butter
  • 6 cups (1.5 litres) cubed butternut squash
  • 1 cup (250 ml) chicken broth
  • Salt and pepper

• Veal with coffee-cognac sauce

  • 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
  • 1/4 cup (60 ml) squash purée
  • 1/4 cup (60 ml) 35% cream
  • 2 tablespoons (30 ml) espresso
  • 1 tablespoon (15 ml) Dijon mustard
  • Salt and pepper