Saute Veal Tenderloin W/fresh Chanterelle Mushrooms & Rosti
| Yield: | 4 Servings |
| Categories: |
| 8 | Three-oz veal tenderloins | |
| 12 | oz | Chanterelle mushrooms; brushed with olive oil and grilled |
| 8 | oz | Chicken stock |
| 2 | tb | Brandy |
| 3 | oz | Olive oil |
| 1/2 | tb | Whole butter |
| Salt and fresh ground white pepper to taste | ||
| ROSTI POTATOES | ||
| 4 | lg | Idaho potatoes; peeled and julienned |
| 4 | oz | Clarified butter |
| Salt and pepper to season |
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