Ingredients Jump to Instructions ↓

  1. 4 center-cut filets mignons -- fully trimmed

  2. 1 cup veal demiglace

  3. 1 cup water

  4. 2 tablespoons dijon mustard

  5. 2 tablespoons bottled horseradish

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

  7. Season filets with salt and pepper.

  8. 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,

  9. 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.

  10. 1 side of

  11. 4 large plates and arrange

  12. 2 slices steak alo ngside. Spoon sauce over steak.

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

  14. Converted by MC

  15. Buster.


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