Instructions: Complete title: Pear Wood Smoked Tenderloin of Veal w/ Poached Pear, Sun Dried Tomato & Grilled Shiitake Mushroom Vinaigrette

Season the tenderloin with the salt, black pepper, and sugar. In a large, heavy skillet, heat the 11/2 tablespoons oil and sear the tenderloin on all sides. Place in a large, deep bowl and marinate in the syrup for at least 1 hour.

Remove the tenderloin and smoke over pear wood embers for 15 minutes, or until the meat is rare to medium rare. Slice and return the meat to the maple syrup and let cool in the refrigerator.

In a small skillet, heat the 1/2 tablespoon oil and lightly saute the mushrooms. Remove the mixture and grill for 30 to 45 seconds. Set aside.

To poach the pears:
In a large saucepan, combine the pear halves and wine and bring to a boil.

Reduce heat to simmer and cook, covered, for 15 minutes or until just tender. Fan four of the pear halves and set aside. Dice the remaining pears and place in a large bowl. Add the tomatoes, reserved mushroom mixture, shallots, chives, vinegar, water, salt, and black pepper and mix together well. Adjust the seasonings.

Place a ladle of the vinaigrette in the center of each serving plate, then place on each plate 2 slices of the veal, 1 pear fan, and 2 grilled mushrooms. Serve immediately.

YIELD: 4 SERVINGS

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