Veal Medallions With Walnuts - cooking recipe

Ingredients

3 Tbsp. butter
6 veal medallions (1/2-inch thick)
6 Tbsp. whipping cream
2 Tbsp. cognac
salt and freshly ground pepper
1/4 c. toasted walnuts, chopped

Preparation

Melt butter in heavy large skillet over medium heat.
Pat veal dry and cook about 4 minutes per side for medium rare.
Transfer to heated platter and tent with foil.
Add cream and cognac to pan. Boil, stirring up any browned bits until thickened to sauce like consistency, about 3 minutes.
Season with salt and pepper.
Return veal to pan and add walnuts.
Simmer for 1 minute.