Sauce:
2 cups (500 mL) red wine
2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) sugar
2 cups (500 mL) chicken stock
2 tbsp (25 mL) butter
10 oz (300 g) veal fillet
8 shallots
4 oz (125 g) asparagus spears, trimmed and sliced in 2-inch (5-cm) lengths
1 tbsp (15 mL) butter
Pinch sugar
8 oz (250 g) oyster mushrooms, sliced in half
1 lb (500 g) fresh fettuccine
Freshly ground pepper
Chopped parsley

1. To make sauce, add red wine, vinegar and sugar to skillet. Bring to boil and reduce until 2 tbsp (25 mL) remains (about 12 to 15 minutes). Add stock, bring to boil, add butter and boil together for 5 minutes. Reserve.

2. Slice veal into approx. 1/2-inch x 2-inch (1 cm x 5-cm) strips and reserve. Add shallots to a pot of cold water, bring to boil and boil for 2 minutes. Remove shallots with slotted spoon and slip out of skins, reserve. Add asparagus to water, and boil for 1 minute. Drain and rinse under cold water.

3. Heat butter in skillet on medium heat. Add shallots and sugar and sauté for 5 minutes or until shallots are browned. Add veal, asparagus and mushrooms to skillet and sauté about 2 minutes or until veal is pink, and mushrooms are cooked. Pour in sauce and bring to boil. Keep warm.

4. Meanwhile, bring a large pot of salted water to boil. Add fettuccine and boil for 2 to 3 minutes or until al dente. Drain and toss with pepper to taste.

5. Toss fettuccine with sauce, vegetables and meat. Sprinkle with parsley.

Serves 4