Herb Quinoa, recipe follows
Poached Leeks, recipe follows
Wild Mushroom Reduction, recipe follows
Season the fillets on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. 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.
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. 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. Serve immediately.
Herb Quinoa:
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. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and stir until thoroughly combined. Serve warm.
Yield: 1 quart, about 4 servings
Poached Leeks:
Cut the leeks in half lengthwise, then cut each half into thin lengthwise strips so that the leeks resemble thin ribbons. Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes, or until the leeks are very tender. Allow the leeks to cool in the liquid, then strain and reserve leeks. (The leftover poaching liquid makes a nice addition to soups or stews. Use either warm or at room temperature.
Yield: 12 ounces, about 6 servings
Wild Mushroom Reduction:
Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium saucepan with the 1/2 cup reserved veal stock. Cook until almost dry, about 4 minutes. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 1 1/2 cups of the veal stock and simmer 5 minutes.
Combine the browned wheat flour with the reserved 1/2 cup of mushroom-veal stock. Turn the sauce up to medium-high and rapidly stir in the flour-stock mixture. Add the salt, pepper, thyme and parsley. Lower heat, and simmer gently for 10 to 15 minutes, or until sauce is thick and flavorful and any floury taste is gone.
Yield: about 2 1/2 cups, 2 ounces per serving

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	991.81 Kcal (4153 kJ)
Calories from fat	236.61 Kcal
		% Daily Value*
Total Fat	26.29g	40%
Cholesterol	81.59mg	27%
Sodium	19954.15mg	831%
Potassium	646.23mg	14%
Total Carbs	141.9g	47%
Sugars	3.41g	14%
Dietary Fiber	5.52g	22%
Protein	34.05g	68%
Vitamin C	7.5mg	12%
Iron	66.7mg	370%
Calcium	71.6mg	7%

Amount Per 100 g
Calories	190.46 Kcal (797 kJ)
Calories from fat	45.44 Kcal
		% Daily Value*
Total Fat	5.05g	40%
Cholesterol	15.67mg	27%
Sodium	3831.9mg	831%
Potassium	124.1mg	14%
Total Carbs	27.25g	47%
Sugars	0.65g	14%
Dietary Fiber	1.06g	22%
Protein	6.54g	68%
Vitamin C	1.4mg	12%
Iron	12.8mg	370%
Calcium	13.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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