Veal Medallions with Smoked Ham and Cognac Sauce

Preparation/cooking time: ca. 30m + Low-temperature cooking: ca. 30m

For 4 servings

Nutritional Information

Contains 533 Kcal, 44g Protein, 3g Carbohydrates, 36g Fat


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

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  • 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 clarified butter 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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