Medallion of veal and morels

By Anne-charlotte

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Rate this recipe 4.2/5 (24 Votes)

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Cuttlefish tagliatelle with morels...

5 hour Christmas capon

Details

servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

In a pan, simmer the butter and brown the veal medallions delicately. Check the cooking and adjust the time to suit the way you like your meat (about 15 mins).

Step 2

Remove the veal and deglaze the cooking juices with the Cognac to obtain a brown sauce.

Step 3

Add 150 g of cream and the mushrooms. Heat for 5 minutes then add the veal back to the pan.

Step 4

Allow to warm over low heat then remove and serve on a nice plate.

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