Dust the veal medalllions on both sides with flour, just to dry them. Slowly brown them in a frying pan, in a large tablespoon of butter and without burning the butter. Take the meat out of the pan, place it in a shallow casserole that you will bring to the table, sprinkle with the Cognac, leave to marinate, covered. Deglaze the frying pan with white wine, scraping to detach all the residue, add the green peppercorns, crushed in a mortar. Rapidly boil and reduce by half, pour over the medallions. Blend the cornstarch and the cream, adding 1/2 teaspoon of tomato paste to turn the sauce pink. Pour into the casserole, season with salt and finish cooking for 20 minutes, turning the medallions over once. Serve these medallions in green peppercorn sauce with Creole rice, French fries, green beans or peas.
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6 medium veal medallions
3 or 4 tsp green peppercorns
3 1/2 oz butter
1 cup dry white wine
1 cup thick cream
1 tsp cornstarch
1 shot glass Cognac
salt, pepper
tomato paste
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10
mn
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20
mn
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We suggest serving a white Sancerre with this dish.
