
08 Aug Veal Medallions with Mushroom Cognac Sauce

Ingredients:
Preparation:
Oven temperature: 180/350
In a frying pan over medium/high heat, sear the veal medallions in the butter for 2 minutes on each side. Take them out and set aside.
Reduce heat to medium and sauté the mushrooms in the frying pan for 1 minute on each side. Add the shallot and cook while stirring for 2 minutes.
Add the cognac and stir. Add the demi-glace and reduce by half. Add the cream and bring to a boil while stirring.
Finish cooking the medallions in the oven, if desired. Serve the medallions with the sauce.
Ingredients
Directions
Oven temperature: 180/350
In a frying pan over medium/high heat, sear the veal medallions in the butter for 2 minutes on each side. Take them out and set aside.
Reduce heat to medium and sauté the mushrooms in the frying pan for 1 minute on each side. Add the shallot and cook while stirring for 2 minutes.
Add the cognac and stir. Add the demi-glace and reduce by half. Add the cream and bring to a boil while stirring.
Finish cooking the medallions in the oven, if desired. Serve the medallions with the sauce.