Recipe - Saute Veal Tenderloin Wfresh Chanterelle Mushrooms And Rosti

8 Threeoz veal tenderloins
12 ounce Chanterelle mushrooms;
brushed with olive oil and
grilled
8 ounce Chicken stock
2 tablespoon Brandy
3 ounce Olive oil
One half tablespoon Whole butter
Salt and fresh ground white
pepper to taste

ROSTI POTATOES
4 lg Idaho potatoes; peeled and
julienned
4 ounce Clarified butter
Salt and pepper to season

Preheat oven to 400 degrees. In skillet, saute veal in 2 ounce olive oil.
Remove veal from skillet and add chanterelle mushrooms, using additional
olive oil if needed. Saute' briefly and deglaze with brandy. Add chicken
stock and cook to reduce to consistency of sauce. When reduced, add whole
butter and season with salt and white pepper. Keep warm. Place veal in oven
and cook until medium, approximately 7 minutes. Ovens vary, check after 5
minutes. Prepare Rosti potatoes in four cakes according to recipe below.
Remove veal from oven. Place tenderloins on top of each serving of Rosti
potatoes, spoon sauce over.

ROSTI POTATOES: Prepare one potato cake for each serving. Divide julienne
potatoes into four portions. Heat 1 ounce clarified butter in a 6" Teflon
skillet. Add potatoes and season. Brown well on one side and flip to brown
well the other side. Remove and keep warm. Repeat for four servings.
source: Arnaud's Restaurant Home Page

Posted to recipeludigest Volume 01 Number 510 by jecraig@laninc.com on
Jan 13, 98