Veal Recipes

4 servings

Ingredients

For the Squash Puree
1 onion, chopped
2 cloves garlic, chopped
3 tablespoons butter 45 ml
6 cups butternut squash cubes 1½ litres
1 cup chicken broth 250ml
salt and pepper

For the Veal Medallions with Coffee-Cognac Sauce
1½ lb veal tenderloin medallions 675g
1 tablespoon) olive oil 15ml
1 shallot, chopped
1 clove garlic, chopped
¼ cup cognac 60ml
1 cup chicken broth 250ml
¼ cup squash purée 60ml
¼ cup 35% cream 60ml
2 tablespoons espresso 30ml
1 tablespoon Dijon mustard 15ml

Directions:

For the Squash Puree
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.
In a food processor, purée the squash until smooth, and season with salt and pepper.
Keep warm.

For the Veal Medallions with Coffee Cognac Sauce
In a skillet over medium-high heat, brown the veal in the oil until pink inside.
Set aside on a warm plate.
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.
Serve the veal with the remaining squash purée and Roasted Root Vegetables.
Nap with the sauce.