Veal Medallions with Cognac Sauce, Parsnip and Carrot Puree

For the parsnip puree, melt the butter with the garlic in a saucepan, let it brown, then add the sliced parsnips. Sauté for a few minutes while stirring. Pour in the milk and wait for it to boil. Lower the heat and let it cook for about 20 to 25 minutes. Pass through a vegetable mill or use an immersion blender. Season with salt and pepper and keep warm.

For the carrot puree, melt the butter with the shallot in a saucepan, let it brown, then add the sliced carrots. Sauté for a few minutes while stirring. Add 250 ml of water and 6 sprigs of coriander and wait for it to boil. Reduce the heat and let it cook for about 20 minutes.

For the sugar snap peas, sauté the shallot in a pan with a drizzle of olive oil. Add the sugar snap peas and heat, stirring gently from time to time to avoid crushing the vegetables. Season with pepper and add the parsley before serving.

For the sauce, heat a pan with a drizzle of olive oil and sauté the mushrooms with the minced shallot. Let all the water evaporate from the mushrooms, season with salt and pepper, and set aside.

Season the veal medallions with salt and pepper on each side. Sear the medallions for 2 to 3 minutes on each side in the same skillet. Remove from the skillet and set aside. Deglaze with brandy. Add the heavy cream and mix well.

Finishing and serving: Add the mushrooms and veal medallions, and mix gently for 3 minutes. Check the seasoning and adjust if necessary. Serve immediately on warm plates, garnished with a few pink peppercorns.