Stuffing for Veal Medallions

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 foi gras to the rest of the stuffing and set aside.

Stuff veal medallions and cook at 350 until cooked through, but still slightly pink in the middle.

Let rest for 10 minutes with foil tented on top; serve with deglazed pan juices.