Veal Medallions with Mushroom Cognac Sauce

08 Aug Veal Medallions with Mushroom Cognac Sauce

Posted at 11:35h in by
Veal Medallions with Mushroom Cognac Sauce
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Ingredients:

 600 g (18 oz.) veal medallions, 2-in. thick
 60 ml (4 tbsp.) butter
 500 ml (2 cups) mushrooms, sliced (King Ering, cremini, oyster)
 1 French shallot, minced
 A pinch of herbes de Provence
 80 ml (⅓ cup) cognac
 500 ml (2 cups) veal demi-glace
 250 ml (1 cup) 35% cream

Preparation:

1

Oven temperature: 180/350

2

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.

3

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.

4

Add the cognac and stir. Add the demi-glace and reduce by half. Add the cream and bring to a boil while stirring.

5

Finish cooking the medallions in the oven, if desired. Serve the medallions with the sauce.

Ingredients

 600 g (18 oz.) veal medallions, 2-in. thick
 60 ml (4 tbsp.) butter
 500 ml (2 cups) mushrooms, sliced (King Ering, cremini, oyster)
 1 French shallot, minced
 A pinch of herbes de Provence
 80 ml (⅓ cup) cognac
 500 ml (2 cups) veal demi-glace
 250 ml (1 cup) 35% cream

Directions

1

Oven temperature: 180/350

2

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.

3

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.

4

Add the cognac and stir. Add the demi-glace and reduce by half. Add the cream and bring to a boil while stirring.

5

Finish cooking the medallions in the oven, if desired. Serve the medallions with the sauce.

Veal Medallions with Mushroom Cognac Sauce
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