Veal Medallions in Cognac

Name: Veal Medallions in Cognac
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) softened butter; 4 5-7 oz (150-210 g) large veal medallions; 1 small onion finely chopped; 3 green onions finely chopped; 2/3 cup (160 mL) dry white wine; 3 tbsp (45 mL) cognac; 2 cans tomatoes chopped; 1/4 tsp (1 mL) dried basil; 1/4 tsp (1 mL) dried sage; 1/4 tsp (1 mL) dried thyme; 1/4 cup (60 mL) 35 % whipping cream; of Cayenne pepper

This is the Veal Medallions in Cognac recipe.

Prep: 10 min
Cooking: 15 min - 20 min

Yields 4 servings

Ingredients

2 tbsp (30 mL) softened butter
4 5-7 oz (150-210 g) large veal medallions
1 small onion finely chopped
3 green onions finely chopped
2/3 cup (160 mL) dry white wine
3 tbsp (45 mL) cognac
2 cans tomatoes chopped
1/4 tsp (1 mL) dried basil
1/4 tsp (1 mL) dried sage
1/4 tsp (1 mL) dried thyme
1/4 cup (60 mL) 35 % whipping cream
of Cayenne pepper

READY FOR REWARDS?

Preparation

In skillet, sauté medallions in 1 tbsp (15 mL) butter over high heat for 2 minutes on each side. Remove medallions from skillet and set aside.

Reduce heat and sauté onion and green onions in remaining butter for 1 minute. Stir in wine while scraping bottom with spatula and reduce for 5 minutes. Return medallions to skillet. Season to taste. Add Cognac and flame immediately.

Add tomatoes and herbs and simmer for 5 minutes. Stir in cream, stirring until mixture thickens. Add pinch of cayenne and cook for 2 to 3 minutes. Serve each medallion coated with sauce. Serve with steamed green vegetables and rice.