Medallions of Veal with Sauces (Stuffing)

Ingredients

Directions

In a sauté pan, melt the butter over medium heat.

Add shallot puree and let the mixture cook for about a minute.

Deglaze with white wine.

Add all of the chopped mushrooms, the garlic puree, and the veal stock.

Reduce about 2 minutes (until liquid evaporates).

Add salt, coarse-ground pepper, and chopped chives.

Remove the contents from the pan into a bowl.

Deglaze the sauté pan with 1/4 cup white wine and add the contents of the deglazed pan to the stuffing in the bowl.

Add foie gras to the rest of the stuffing and set aside.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.