6 oz (180g) oyster mushrooms

1 pear, peeled, cored and quartered

3 tablespoons (45 ml) butter

1 tablespoon (15 ml) wine vinegar

Salt and pepper

1 tablespoon (15 ml) olive oil

2 (175g) veal sirloin or tenderloin medallions

1/4 cup (60 ml) Amour en cage liqueur (see note)

1/2 cup (125 ml) chicken broth

1 lobster, cooked and shelled

2 teaspoons (10 ml) cold butter (optional)

Remove the top and bottom of a 796 ml (28 oz) can and wash the tin.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Remove the tough part of the oyster mushroom stems and slice them lengthwise.

In a non-stick skillet, brown the mushrooms and pears in 30 ml (2 tablespoons) of butter over high heat. Deglaze with the wine vinegar. Season with salt and pepper. Pour into a bowl and cover.

In the same skillet, add the remaining butter and oil. Brown the veal medallions on both sides. Season with salt and pepper. Place the meat on a baking sheet and bake for about 5 minutes. The meat should be cooked to medium doneness.

Deglaze the pan with the liqueur. Add the broth and reduce by just over half, or until the sauce reaches a syrupy consistency. Cut the lobster tail in half lengthwise and place the tail pieces and claws into the hot sauce to warm them throughout. Remove the pan from heat and add the butter, stirring until melted.

Place the can in the centre of a plate. Spread into the tin about 180 ml (3/4 cup) of barley pilaf (see recipe), pressing lightly. Spread half the mushroom and pears mixture over the barley pilaf. Carefully remove the tin and top with the veal. Top with a piece of lobster and a claw. Drizzle with the cooking juices and serve.

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