Peel and finely dice the shallot. Gently clean the chanterelle mushrooms with a damp cloth. Sauté the shallots in half the butter until softened, add the mushrooms, and pour in the broth. Bring to a simmer.
Trim the veal tenderloin and season with salt and pepper. Add to the hot broth and poach gently over low heat for about 15 minutes. Remove the veal and mushrooms, keeping them warm.
Reduce the broth by half over high heat. Stir in the heavy cream, then blend in the remaining butter using an immersion blender for a velvety sauce.
Wash the chives, reserving a few sprigs for garnish, and finely chop the rest. Season the sauce with salt, pepper, lemon juice, and chives to taste.
Slice the veal and fan it out in the center of each plate. Arrange the mushrooms beside it, drizzle with sauce, and garnish with chive sprigs and nasturtium petals.
Pair with green pasta and new carrots for a perfect seasonal meal.
Source: The New Kitchen According to the Seasons
