4 veal medallions (6-7 oz)
1-1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1-1/2 tablespoons unsalted butter
1 shallot, peeled and finely chopped
1 tablespoon crushed green peppercoms
1/4 cup Calvados
1/4 cup heavy cream
Season the veal medallions with salt and black pepper.
Heat 1 tablespoon of butter in a large heavy skillet over medium heat. Add the veal and cook until cooked through, about 4 minutes per side. Remove from the pan and keep warm.
Melt the remaining 1/2 tablespoon of butter in the skillet. Add the shallot and peppercorns and cook for 2 to 3 minutes. Add the Calvados and cook, scraping up the browned bits stuck to the bottom of th eskillet, about 2 minutes. Stir in the cream and cook 2 minutes more.Divide the veal among 4 plates and spoon the sauce over the top. Serve immediately.
Yield: Four servings.
