Veal Medallions with Coffee-Cognac Sauce and Squash Purée | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 tablespoons (45 ml) butter
• 6 cups (1.5 litres) cubed butternut squash
• 1 cup (250 ml) chicken broth
• Salt
• pepper
• 1 1/2 lb (675 g) veal tenderloin medallions
• 1 tablespoon (15 ml) olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1/4 cup (60 ml) cognac
• 1/4 cup (60 ml) squash purée
• 1/4 cup (60 ml) 35% cream
• 2 tablespoons (30 ml) espresso
• 1 tablespoon (15 ml) Dijon mustard