Poached Filets

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.

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.

1 side of

4 large plates and arrange

2 slices steak alo ngside. Spoon sauce over steak.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC

Buster.