Grilled Veal Loin Medallions with Chanterelle and Lobster Mushroom Potato Galette and Calvados Veal Reduction

To prepare the galette: Peel the potatoes and cut into fine julienne on a mandoline or by hand. Put the potato julienne into cold water to cover. Melt 3 tablespoons of the butter in a large non-stick saute pan or skillet over medium heat and add the mushrooms. Cook until the mushrooms have softened and browned slightly, 3 to 4 minutes, shaking the pan occasionally as they cook. Remove from heat; set the mushrooms aside on a plate, reserving the pan. Drain one-fourth of the potato julienne and spread in the mushroom pan. Season lightly with salt and pepper and saute for about 3 minutes, until the potatoes are lightly browned on the bottom. Do not stir the potatoes as they cook. Flip the galette and add 1 tablespoon of butter, spreading it around the edges; brown on the second side. Slip out of the saute pan onto a sheet pan and repeat the process to make four galettes.

Preheat the oven to 325 F. Set aside one-fourth of the mushrooms. Place the first galette on a wire rack. Place a layer of sauteed mushrooms on the potatoes, then sprinkle with chopped scallions. Cover with cheese. Place a second galette on top and repeat the process. Repeat to make four layers. Bake 15 minutes. Remove and let cool slightly.

To prepare the veal: Heat a grill or grill pan until hot. Season the medallions with salt and pepper. Place the medallions on the grill or grill pan and sear for 45 seconds to 1 minute, until one set of grill marks is seared onto the medallions. Lift the medallions and turn 45 degrees on the same side, then grill again for 30 to 45 seconds to set the crossing grill marks. Turn and grill on the other side for 1 minute. Move to a cooler part of the grill and cook 1 to 2 minutes more per side, depending on thickness of medallions and personal taste. Set aside; keep warm. The veal could also be finished to taste in a 375 F oven.

To prepare the reduction: Heat the clarified butter in a medium saute pan or skillet over medium heat. Add the shallots and cook until translucent and just beginning to brown. Pour in the Calvados and deglaze the pan; add the thyme and cook until almost all liquid has evaporated. Add the veal stock and reduce again by one-third, until slightly thickened. Whisk in the butter until the sauce is smooth. Strain through a fine-meshed sieve; adjust seasoning to taste.

Melt the butter in a medium saute pan over medium heat and warm the vegetables in the butter, 2 to 3 minutes, until heated through.

To serve: Cut the galette into 8 pieces with a sharp serrated knife. Place one slice of potato galette at 2 o’clock on each plate. Place sauteed baby vegetables at 7 o’clock. Overlap two veal medallions at 5 o’clock. Drizzle Calvados reduction around the entire plate. Garnish with the reserved mushrooms and fresh chives. Drizzle with a little olive oil.