Veal Medallions with Coffee-Cognac Sauce and Squash Purée
Veal Medallions with Coffee-Cognac Sauce and Squash Purée
Ingredients
- 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
- 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
Instructions
- 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. Season with salt and pepper. Keep warm.
Veal Medallions with Coffee-Cognac Sauce and Squash Purée