Grilled Veal Medallions

Ingredients

• 600 g veal fillet
• 1 tsp oil
• 3 tbsp cognac
• Salt
• 8 mushrooms
• Lemon juice
• 40 g Butter
• parsley

Instructions

1. 1.

   Trim the fillet, cut into 8 medallions, rub with a mixture of oil and cognac, wrap tightly in foil and rest for 2-3 hours. Pat the medallions dry, place on a hot grill rack, grill 3-5 minutes per side. Season with salt. Meanwhile, steam mushroom caps brushed with lemon juice in butter (covered pot). Arrange the medallions on a warmed plate, top with mushrooms, and sprinkle with chopped parsley.