Grilled Veal Loin Medallions with Mushroom and Idaho® Potato Galette and Calvados Veal Reduction | I

Ingredients

• Galettes
• 7 Tbsp Clarified butter
• 1/2 lb Porcini mushrooms, cleaned & sliced
• 1/2 lb Morel mushrooms, cleaned & sliced
• 3 Large Idaho potatoes, peeled, finely julienned, covered with cold water
• 2 Tbsp Red bell pepper, fine dice
• Salt and pepper, to taste
• 3/4 cup Chopped green onions
• 1/2 cup Grated Parmigiano Reggiano
• Veal
• 4 (4-oz) Veal loin medallions
• Salt and black pepper, to taste
• Veal Reduction
• 3/4 cup Clarified butter
• 3 Shallots, chopped
• 1/4 cup Calvados
• 1 Sprig fresh thyme
• 3 cups Reduced veal stock
• 3 Tbsp Unsalted butter
• Garnish
• 2 Tbsp unsalted butter
• 2 cups Mixed baby vegetables (snow peas, haricots verts, carrots, pearl onions), blanched
• 6-8 Chives, minced
• 1 Tbsp Extra virgin olive oil