Veal Medallions with Coffee-Cognac Sauce | RICARDO

Ingredients

• 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 cup (250 ml) chicken broth
• Puréed Butternut Squash
• 1/4 cup (60 ml) 35% cream
• 2 tablespoons (30 ml) espresso
• 1 tablespoon (15 ml) Dijon mustard
• Salt and pepper