Veal Medallions, Lobster, Sautéed Mushrooms and Pears on Barley Pilaf | RICARDO

Ingredients

• 6 oz (180g) oyster mushrooms
• 1 pear, peeled, cored and quartered
• 3 tablespoons (45 ml) butter
• 1 tablespoon (15 ml) wine vinegar
• Salt and pepper
• 1 tablespoon (15 ml) olive oil
• 2 (175g) veal sirloin or tenderloin medallions
• 1/4 cup (60 ml) Amour en cage liqueur (see note)
• 1/2 cup (125 ml) chicken broth
• 1 lobster, cooked and shelled
• 2 teaspoons (10 ml) cold butter (optional)