Veal Tournedos with Cellophane Noodles Chanterelles and Coconut Corn Sauce

Ingredients

• 2 tablespoons grapeseed or vegetable oil
• 2 1/2 pounds veal bones and trimmings
• 1 pound chanterelle mushrooms—cleaned, stems trimmed and reserved, caps thickly sliced
• 1 bottle (750 ml) Cabernet Sauvignon, preferably Silver Oak
• 2 1/2 cups chicken stock or low-sodium broth
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• Salt and freshly ground pepper
• 4 cups rich veal stock (see Note)
• 2 cups dried unsweetened shredded coconut (6 ounces)
• 3 small dried red chiles
• 2 large ears of corn, husked
• 2 tablespoons water
• 7 tablespoons unsalted butter
• 2 tablespoons fresh lime juice
• 1/4 pound chorizo, peeled and cut into 1-by-1/4-inch matchsticks
• 4 ounces cellophane noodles
• 2 tablespoons soy sauce
• 1/4 cup snipped chives
• Eight 5-ounce veal medallions (tournedos), tied with string

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