Veal Benedictine

Ingredients

• 2 lbs tenderloin of veal cut into medallions
• 1 lb goose liver pate with truffles
• ½ C unsalted butter
• 4 cloves garlic, minced
• 3 tbs Benedictine liqueur
• 2 tbs truffles
• 2 C heavy cream
• salt and pepper to taste

Directions

1. Split medallions to make a small pocket.
2. Slice pate and place one slice in each pocket. Secure with wooden toothpicks and season with salt and pepper.
3. Melt butter in a large skillet. Add medallions and sauté 2½ minutes on each side.
4. Add garlic and cook 2 more minutes.
5. Add Benedictine, truffles, and heavy cream and cook 8 minutes.
6. Thinly slice French bread and toast. Arrange toast on serving plates.
7. Remove medallions from sauce and discard toothpicks.
8. Place medallions on the toast and spoon sauce over top.