Veal Medallions with Coffee-Cognac Sauce

Instructions

1. 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. 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. 3

   Arrange the veal medallions on 4 plates and drizzle with the sauce. Serve with the remaining puréed squash and Roasted Root Vegetables.