Veal Medallions With Chanterelle Mushrooms And Champagne - cooking recipe

Ingredients

2 lb. veal tenderloin, sliced into 8 (4 oz.) filets
1/2 c. olive oil
12 oz. Chanterelle mushrooms, sliced thinly
salt to taste
freshly ground pepper to taste
4 large button mushrooms, sliced thinly
3 shallots, peeled
2 bay leaves
3 sprigs fresh thyme
1 medium tomato, sliced in half and coarsely chopped
1 c. champagne
3 c. reduced beef stock
1 c. all-purpose flour
1 Tbsp. margarine
1 bunch fresh chives, chopped finely

Preparation

Place a large skillet on the stove on high heat and add 3 tablespoons of the olive oil.
Place the Chanterelles into the skillet and saute until tender, about 5 minutes.
Season with salt and pepper.
Add 2 more tablespoons of oil to the skillet and add the button mushrooms and shallots.
Saute until the mushrooms are browned, about 5 minutes.
Add the bay leaves, thyme and tomato. Stir the mushrooms well and season, if necessary.
Pour in 1/4 cup of the champagne, the reduced beef stock and stir well to combine the ingredients.