Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant

In a saucepan, reduce the cream by half. Soak the mushrooms in warm water. Remove any residues of soil. Once the mushrooms have plumped up, cut them into rounds and sauté 1 minute in a skillet with a knob of butter. Pour the mushrooms into the cream and continue reducing the liquid over low heat. Season lightly.
Cook the fresh tagliatelle (short cooking time is recommended). Drain and place in salad bowl tossing with virgin olive oil and the minced chives.
Cook the foie gras slices in a very hot skillet and reserve. Heat butter and oil (2/3 butter, 1/3 oil) in a skillet and cook the 2 grain-fed veal tenderloins to your preferred level of doneness.
Place the meat in the center of serving plates, set the pan-roasted foie gras on top of the tenderloins and spoon the pasta and morel cream sauce around the meat.