Veal Medallions in Cognac
This is the Veal Medallions in Cognac recipe.
- Prep: 10 min
- Cooking: 15 min - 20 min
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
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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.