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1
Herb Quinoa, recipe follows
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2
Poached Leeks, recipe follows
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3
Wild Mushroom Reduction, recipe follows
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4
Season the fillets on both sides with the salt and pepper.
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5
Heat a medium nonstick skillet over medium-high heat.
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6
Spray with nonstick spray for 1 second.
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7
Sear the filets for 2 minutes on each side for rare, or longer until desired degree of doneness, and set filets aside to rest briefly before serving.
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8
When ready to serve, place 1 cup of the Herb Quinoa on each of 4 entree plates and set 1 filet portion on each plate.
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9
Top the filet with about 2 tablespoons of the Poached Leeks and then drizzle 1/4 cup of the Wild Mushroom Reduction around the edge of each plate.
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10
Serve immediately.
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11
Combine the garlic, shallots, and thyme with 2 ounces of the chicken stock and cook over medium-high heat until sauce is reduced and the shallots are almost translucent, about 5 minutes.
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12
Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil.
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13
Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes.
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14
Add the sherry vinegar, parsley and chives and stir until thoroughly combined.
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15
Serve warm.
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16
Cut the leeks in half lengthwise, then cut each half into thin lengthwise strips so that the leeks resemble thin ribbons.
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17
Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes, or until the leeks are very tender.
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18
Allow the leeks to cool in the liquid, then strain and reserve leeks.
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19
(The leftover poaching liquid makes a nice addition to soups or stews.
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20
Use either warm or at room temperature.
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21
Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour.
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22
Strain, reserving the stock.
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23
Chop the rehydrated porcini mushrooms.
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24
Combine the garlic, shallots and porcini mushrooms in medium saucepan with the 1/2 cup reserved veal stock.
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25
Cook until almost dry, about 4 minutes.
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26
Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes.
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27
Add the Worcestershire sauce and Madeira and cook for 1 minute.
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28
Add 1 1/2 cups of the veal stock and simmer 5 minutes.
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29
Combine the browned wheat flour with the reserved 1/2 cup of mushroom-veal stock.
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30
Turn the sauce up to medium-high and rapidly stir in the flour-stock mixture.
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31
Add the salt, pepper, thyme and parsley.
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32
Lower heat, and simmer gently for 10 to 15 minutes, or until sauce is thick and flavorful and any floury taste is gone.
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33
Yield: about 2 1/2 cups, 2 ounces per serving
