Veal Medallions in Cognac

Ingredients

• 2 tbsp (30 mL) softened butter
• 4 5-7 oz (150-210 g) large veal medallions
• 1 small onion, chopped
• 3 green onions, chopped
• 2/3 cup (150 mL) dry white wine
• 3 tbsp (45 mL) Cognac
• 2 canned tomatoes, chopped
• 1/4 tsp (1 mL) dried basil
• 1/4 tsp (1 mL) dried sage
• 1/4 tsp (1 mL) dried thyme
• 4 tbsp (60 mL) whipping cream (35 %)
• Pinch of cayenne

Preparation

1. In skillet, sauté medallions in 1 tbsp (15 mL) butter over high heat for 2 minutes on each side. Remove medallions from skillet and set aside.
2. Reduce heat and sauté onion and green onions in remaining butter for 1 minute. Stir in wine while scraping bottom with spatula and reduce for 5 minutes. Return medallions to skillet. Season to taste. Add Cognac and flame immediately.
3. Add tomatoes and herbs and simmer for 5 minutes. Stir in cream, stirring until mixture thickens. Add pinch of cayenne and cook for 2 to 3 minutes. Serve each medallion coated with sauce. Serve with steamed green vegetables and rice.