Medallions of Veal with Sauces (Stuffing)

Directions

In a sauté pan, melt the butter over medium heat. Add shallot purée and let the mixture cook for about a minute. Deglaze with white wine.

Add all of the chopped mushrooms, the garlic purée, 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 ¼ 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.