Over medium heat in a large non-stick frypan in a little butter saute the Chanterelles. Add Chanterelles to sauce and adjust seasoning. Heat according to instructions given in the Braised Beef Shortrib Recipe. On top, to one side of the cauliflower puree, place two pieces of shortribs. Leaning against the shortribs, on the puree, place a piece of beef tenderloin.
Spoon sauce around and add a few extra chanterelles on top of the tenderloin.
Port 1 cup Red Wine 3 cups Veal Stock Salt and Pepper Vegetable Oil 3 tbsp. Season the shortribs with salt and pepper. Sear the shortribs on both sides until rich brown in colour. Remove from pan and transfer to a casserole dish. Add shallots, garlic, peppercorns, thyme and bay leaves.