Veal Benedictine

Ingredients

• 2 lbs tenderloin of veal cut into medallions
• 1 lb goose liver pâté 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. Prep Medallions: Cut a small pocket into each medallion. Insert a slice of pâté into each and secure with toothpicks. Season with salt and pepper.
2. Sauté: Melt butter in a large skillet. Add medallions and cook until browned, about 2½ minutes per side.
3. Build Sauce: Add garlic and cook briefly. Stir in Benedictine, truffles, and cream, and cook until sauce thickens slightly.
4. Prepare Toast: Slice French bread thinly and toast.
5. Assemble: Remove toothpicks from medallions. Place on toast and spoon sauce over the top.

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