Veal Medallions with Green-Peppercorn-Calvados Sauce

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.