• 6 tablespoons Cognac or brandy, divided
• 4 shallots, chopped
• 3½ ounces prosciutto cotto, chopped
• Salt and freshly ground pepper
• 4 veal medallions, about 4 ounces each
• 4 thin slices speck
• 3 tablespoons unsalted butter, divided
• 1 tablespoon chopped thyme
• ½ cup vegetable stock
• 1 Red Delicious apple, thinly sliced crosswise
• 3 ounces celery root, peeled and julienned
• 1 potato, peeled and julienned
• 1 teaspoon chopped marjoram

In a small saucepan over medium heat, warm 4 tablespoons Cognac. Add the shallots, bring to a simmer, and cook until reduced by half, about 2 minutes. Transfer to a food processor with the prosciutto, season with salt and pepper, and purée.

Butterfly the veal medallions so that there are 2 pieces of meat hinged at the center. Spread a generous layer of filling on the inside of each, and close. Season both sides with salt and pepper, and wrap each medallion with a slice of speck. In a large skillet over medium heat, warm 2 tablespoons butter. Add the speck-wrapped veal, sprinkle with the thyme, and cook for about 12 minutes, turning once. Remove the veal from the skillet, and keep warm. Carefully deglaze the skillet with the remaining 2 tablespoons of cognac, and cook until it evaporates. Add the stock, and reduce by half, about 5 minutes.

Meanwhile, in a small skillet over medium heat, melt the remaining 1 tablespoon butter. Add the apple, and sauté for 5 minutes, turning once. Remove from the skillet, and keep warm. Add the celery root and potato to the skillet, season with marjoram, salt and pepper, and cook for 5 to 7 minutes, or until the vegetables are crispy but still soft inside.

To serve, place the apples on plates. Arrange the veal medallions on top, spoon the sauce over, and arrange the vegetables on the side.