Icewine Veal Tenderloin with Potatoes, Chanterelle Mushrooms, Apricots and a Red Currant Jus

Pour the ice wine into a small sauce pot and reduce to a syrupy glaze. Reserve the Ice wine glaze but keep it warm.

Melt the butter and olive oil over high heat in a heavy bottomed sauté pan. Add the veal and sauté until golden brown on each side. As the veal is cooking brush it with some Icewine glaze.

In another small saucepan melt the butter and olive oil. Add in the shallots and mushrooms. Sauté until the shallots have wilted and add the red currants.

Stir the currants and add in the stock. Bring the stock to a boil and reduce to sauce consistency. Strain through a fine mesh sieve.

Return the sauce to a mild simmer, season with salt, pepper and a touch of champagne vinegar. Add in the Icewine and the butter.
Garnish with red currants.

Heat a sauté pan to moderately high heat and add the butter and oil. When the butter is has melted and is frothy add in the fingerling potatoes. Stir for a few minutes and then add in the mushrooms. Stir for another few minutes then add in the apricots (and whole almonds if that is what you have chosen).

Add in the icewine and reduce the resulting liquid to the point where it has just about all evaporated. Add in the stock and the toasted almonds (if that is what you are using).
Add in the basil and the salt and pepper.