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1
In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes.
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2
Remove and rinse under running water, rubbing to loosen any grit.
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3
Let the soaking liquid stand.
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4
Season the veal with salt and pepper.
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5
In a very large skillet, melt 1 tablespoon of the butter in the oil.
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6
Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes.
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7
Turn and cook until browned on the bottom and the meat is just pink inside, about 3 minutes.
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8
Transfer the veal to a warmed platter and cover loosely with foil.
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9
Melt the remaining 1 tablespoon of butter in the same skillet.
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10
Add the shallots and cook over low heat, stirring, until softened, about 5 minutes.
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11
Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes.
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12
Add the morels and their liquid, leaving any grit behind.
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13
Cover and simmer over low heat until the morels are softened, about 5 minutes.
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14
Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes.
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15
Add the creme fraiche and simmer until thickened, about 4 minutes.
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16
Add the lemon juice and season with salt and pepper.
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17
Return the veal medallions to the skillet and simmer for 1 minute, turning once.
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18
Transfer the veal and sauce to a platter or plates.
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19
Garnish with chives and serve with steamed new potatoes.
