Veal Chateaubriand

Bone the veal slices and pound until thin. Heat half of the butter in a skillet and quickly brown the slices of veal on both sides. Transfer them to a warm platter while preparing the sauce.

Add to the skillet the shallots, mushrooms, thyme, bay leaf and remaining butter. Cook, stirring, but do not brown. Add the wine and tarragon. Cook for three or fo