6 oz. veal chop seasoned with salt and pepper
1 tbsp. minced shallots
3 oz. assorted wild mushrooms
2 oz. white wine
1 tbsp. unsalted butter
3 oz. thickened veal or beef stock
1 tsp. thinly sliced chives
1 tsp. chopped chervil

Grill veal chop until nicely marked. Saute shallots in butter - do not color at all. Add mushrooms and white wine; reduce by half. Add thickened stock; season with salt and pepper, if desired. Place sauce on plate. Place grilled chop on top. Garnish top with fresh chopped herbs.