Veal Medallions With Chanterelle Mushrooms And Champagne

• 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

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

veal tenderloin, olive oil, chanterelle mushrooms, salt, freshly ground pepper, button mushrooms, shallots, bay leaves, thyme, tomato, champagne, beef stock, flour, margarine, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170110 (may not work)