Veal medallions

2 servings
50 min

Prepare meat - wash, cut off veins. Cut the prepared tenderloin into portions 2-3 cm thick. Salt, drizzle with tomato sauce. Roll the pieces in salt and sauce well on all sides. From the foil in several layers, roll up the strips half a centimeter thick less than the thickness of the veal pieces and wrap the meat tightly with them. Meanwhile, heat the pan with the butter. Fry each medallion on both sides until rosy. Then sprinkle with cognac and set on fire. Thus, meat will acquire a unique aroma and burn excess oil. While cognac and oil are burning, it is necessary to move the pan in a circular motion. The medallions are ready. Serve with a nice spread of veg, greens, fruit and, of course, delicate blush veal medallions on the platter. Enjoy your meal!