*  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
                 To Post
 
   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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