Veal Medallions with Coffee-Cognac Sauce

  • Preparation 15 MIN
    Cooking 15 MIN
  • Servings 4



  1. In a skillet over medium-high heat, brown the veal in the oil until done to your liking. Set aside on a warm plate.
  2. 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.
  3. Arrange the veal medallions on 4 plates and drizzle with the sauce. Serve with the remaining puréed squash and Roasted Root Vegetables (see recipe).

Good with...

Healthy Pick

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