Reindeer Tenderloin Steak with Chanterelle Mushrooms and Cream

Ingredients:

Serves 4
4 Caribou tenderloin steaks (5 to 6 ounces each, about 3/4 inch thick).
1 tablespoon vegetable oil.
1 tablespoon butter.
2/3 cup rich beef stock.
1/2 cup dry white French vermouth.
1/4 teaspoon salt.
1/8 teaspoon freshly ground black pepper.
1 teaspoon freshly squeezed lemon juice.
2 tablespoons finely chopped fresh tarragon leaves.
1 cup cooked chanterelles.

Directions:

1 cup cooked chanterelles:
3/8 pound chanterelles.
freshly ground black pepper.
2 tablespoons butter.
1 small minced shallot.
1/4 teaspoon salt.
1/2 teaspoon chopped fresh tarragon.