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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