Veal with cognac and garlic


sirloin of beef 200 grams
garlic 15 grams
pepper to taste
butter 15 grams
vegetable oil 15 grams
soy sauce 50 grams
brandy 20 grams


Cooking method:

Tenderloin cut into medallions, thinly repulse.
Prepare the sauce. Connect the soy and the cognac, squeeze garlic to the mixture and stir.

Veal and pepper and dip in sauce. Heat the pan, pour a mixture of oil and quickly fry the veal beaten off on both sides.

On a plate to make a bed of lettuce and put the meat on it.

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