Seared and Carved Beef Tenderloin with Herb Quinoa, Poached Leeks, and Wild Mushroom Reduction

TOTAL TIME: 4 hr
Prep: 1 hr 15 min
Inactive Prep: 1 hr
Cook: 1 hr 45 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

HERB QUINOA:
  • 1 1/2 teaspoons chopped garlic
  • 1 1/2 teaspoons minced shallots
  • 1/4 teaspoon chopped fresh thyme leaves
  • 1 cup plus 2 tablespoons chicken or vegetable stock, divided
  • 6 ounces quinoa
  • Pinch salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 1/2 teaspoons sherry vinegar
  • 1/2 teaspoon freshly chopped parsley leaves
  • 1/2 teaspoon freshly chopped chives
WILD MUSHROOM REDUCTION:
  • 1/2-ounce dried porcini mushrooms
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons chopped shallots
  • 2 1/2 cups veal stock, divided
  • 1/2 pound wild mushrooms, washed well, thinly sliced
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tablespoon Madeira
  • 1 tablespoon browned wheat flour
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 teaspoon chopped fresh parsley leaves
POACHED LEEKS:
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • Pinch nutmeg
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Directions

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.
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
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
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

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