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1
Season the tournedos on both sides with the salt and pepper.
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2
Heat a medium nonstick skillet over medium-high heat.
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3
Spray with nonstick spray for 1 second.
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4
Sear the filets for 2 minutes on each side and reserve in a warm place.
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5
Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes.
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6
Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil.
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7
Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes.
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8
Add the sherry vinegar, parsley and chives and mix to incorporate.
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9
Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes.
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10
Allow the leeks to cool in the liquid.
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11
Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour.
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12
Strain, reserving the stock.
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13
Chop the rehydrated porcini mushrooms.
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14
Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock.
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15
Cook until almost dry.
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16
Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes.
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17
Add the Worcestershire sauce and Madeira and cook for 1 minute.
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18
Add 4 cups of the veal stock and simmer 5 minutes.
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19
Combine the browned wheat flour with the remaining 1/2 cup of veal stock.
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20
Turn the sauce up to medium-high and rapidly stir in the flour stock mixture.
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21
Add the salt, pepper, thyme and parsley to finish.
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22
Lower heat and simmer gently for 30 minutes.
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23
Serve the filets with quinoa, leeks and mushroom sauce.
