Veal: Veal Medallions with Smoked Ham and Cognac Sauce

Veal Medallions with Smoked Ham and Cognac Sauce


  • salt and pepper to taste
  • a little pepper
  • 1 shallot, finely chopped
  • 0.5 tsp. salt
  • 1 tbsp. olive oil
  • 1 dl vegetable bouillon
  • 2 dl full cream
  • 250 g mushrooms, cut into quarters
  • 0.5 dl Cognac
  • 4 veal medallions (each approx. 160 g and 3 cm thick)
  • 8 smoked ham in slices
  • 4 piece kitchen twine (approx. 40 cm each)
Order the ingredients from COOP@home


Wrap each piece of meat in 2 slices of ham and tie with cooking string. Coat the meat with oil, season. Preheat the oven to 80°C, warm the platter and plates. Heat a griddle or frying pan. Grill the meat on both sides for approx. 3 mins. each side, transfer to the warmed plate and insert a meat thermometer in the thickest part.

Approx. 30 mins. in the centre of the oven. The core temperature should be around 55 °C. The meat can then be kept warm at 60°C for up to 1 hour.

Heat the oil in a pan, stir fry the shallot and mushrooms for about 3 mins. Pour in the cognac, allow to reduce by half. Pour in the stock and cream, simmer for approx. 5 mins., season, arrange on the warmed plates with the medaillons.


  • Veal
  • 1h Preparation/cooking time: ca. 30m + Low-temperature cooking: ca. 30m
  • Servings For 4 servings
  • Nutrition 533 Kcal