Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
four 4-ounce fully trimmed center-cut filets mignons
1 cup veal demiglace
1 cup water
2 tablespoons Dijon mustard
2 tablespoons bottled horseradish
Accompaniment: Butternut Squash, Turnip, and Green-BeanQuinoa
Preparation
Step 1
Season filets with salt and pepper.
Step 2
In a 2-quart saucepan heat demiglace and water just to a simmer and add steak. Add some boiling water to mixture if necessary to make enough liquid to just cover steak. Poach steak at a bare simmer (meat will toughen if liquid is allowed to boil), without turning, 8 minutes and remove from broth. Boil broth over high heat until reduced to about 1/2 cup and stir in mustard and horseradish. Keep sauce warm over low heat and halve steaks horizontally.
Step 3
Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alongside. Spoon sauce over steak.
Nutrition Per Serving
Each serving of steak with vegetable quinoa about 325 calories and 10.8 grams of fat (29.9% of calories from fat).
#### Nutritional analysis provided by Gourmet