Veal Tenders with Mushroom Cognac Cream

Heat oven to 325

Let your tenders sit out of their cryo for 30 minutes; you can trim them if you wish - I usually take some of the siverskin off, but not essential.

Heat the oil in a large skillet and brown the tenders on all sides on high. Remove them to a baking dish (I use a half pan) that has sides, because these babies are going to let out some important liquid for the dish.

Place the dish, uncovered in the oven for 30 minutes. Check them after 15 minutes for temp. Remove them when they hit 140. Put the tenders on the cutting board, and pour 1.2 cup of the liquid in the pan into a measuring cup. Add a 1/2 cup of glace de veau and stir.

In a large, clean skillet, place your mushrooms with nothing else. Flame on very low. I pop a cover on them. What you are doing is coaxing the liquid from the mushrooms and intensify their flavor in the process. Patiently check them every 10 minutes, gently turning them over until they are all cooked down and there's lots of mushroom liquid in the pan.

Strain the mushrooms (I reserve the liquid for risotto). In the same pan, add 2 Tbsp butter over medium flame and add your minced shallot, saute for 3 minutes. Add the cognac or brandy to the pan, then add your glace mixture and let reduce over medium flame, stirring constantly. Reduce by about half. Add the cream and stir, bringing it to a boil.  Toss in some chopped parsely.

To serve, slice the tenders and fan them on your platter, napped with some of the cream, serving more in a bow.