Poached Filets Mignons with Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. 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 |
Directions:
1. Season filets with salt and pepper.
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.
3. Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alongside. Spoon sauce over steak.
4. 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
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