Poached Filets Mignons With Horseradish Sauce

* Exported from MasterCook *

Poached Filets Mignons With Horseradish Sauce

Recipe By : Gourmet November 1997
Serving Size : 4 Preparation Time :0:00
Categories : Beef & Veal Gourmet Magazine
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 center-cut filets mignons -- fully trimmed
1 cup veal demiglace
1 cup water
2 tablespoons dijon mustard
2 tablespoons bottled horseradish

Accompaniment: Butternut Squash, Turnip, and Green-Bean Quinoa (see recipe)

Season filets with salt and pepper.

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 c
over steak. Poach steak at a bare simmer (meat will toughen if liquid is allow
ed 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.

Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alo
ngside. Spoon sauce over steak.

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