Photo: Seared and Carved Beef Tenderloin with Herb Quinoa, Poached Leeks and Wild Mushroom Reduction Recipe
Ingredients
For the Beef Tenderloin:
- 4 (5-ounce) filet mignon tournedos
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- Nonstick spray
For the Herb Quinoa:
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- 1/2 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon chopped fresh thyme leaves
- 20 ounces chicken stock
- 12 ounces quinoa
- Salt and pepper
- 1 bay leaf
- 1 tablespoon sherry vinegar
- 1 teaspoon freshly chopped parsley leaves
- 1 teaspoon freshly chopped chives
For the Poached Leeks:
- 8 ounces leeks, white part only, washed in cold water until clean
- 2 cups dry white wine
- 8 cups vegetable stock
- 1 teaspoon ground coriander seed
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Pinch ground nutmeg
For the Wild Mushroom Reduction:
- 1-ounce dried porcini mushrooms
- 5 cups veal stock
- 2 teaspoons chopped garlic
- 1 tablespoon chopped shallots
- 1 pound wild mushrooms
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Madeira
- 2 tablespoons browned wheat flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon freshly chopped parsley leaves
- For the Beef Tenderloin
Directions
Season the tournedos 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 and reserve in a warm place.
- For the Herb Quinoa
Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until 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 mix to incorporate.
For the Poached Leeks:
Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
- For the Wild Mushroom Reduction
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 sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. 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 4 cups of the veal stock and simmer 5 minutes.
Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
Lower heat and simmer gently for 30 minutes.
Serve the filets with quinoa, leeks and mushroom sauce.
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By Mrs. Mylen
Wheeling, IL
on November 18, 2012
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I only made the quinoa. My previous attempts and making quinoa have been disappointing. I made this following the recipe to the T and it was outstanding. This will be my go to quinoa recipe.
By lucia.gregoriad...
North Palm beac...
on August 29, 2010
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I made the quinoa, and mushroom reduction exactly as written and it cam out AMAZING...... I did not use fillet though I used 2 porterhouse stakes and carved the meat off the bone, they cam out really good and a little lighter on the wallet !!! This is a great recipe if you want to impress someone... its difficult to make but soooo worth it. Will definitely remake it..... Thank you Emeril you rock!!!
By plcrbc_1774609
Hickory, NC
on January 17, 2010
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This recipe will not leave you wondering why you spen the extra effort and time for preperation. It brings complex flavors that compliment each other in every bite. I increased the amounts of shallots and garlic and it was fantastic. Rather than veal stock, I used demi-glace and thinned it out with a little water. The reduction sauce is very rich and velveting smooth with soft and meaty mushrooms in every bite. Hard to believe this is not full of heavy cream. The quinoa gave up very nutty and earthy flavor. This is a side dish worth preparing for many other entrees. If you are trying to decide if ths is to difficult, don't worry. Prepare all of your indgredients and have the kitchen in order with pans on in place to use.
Start the mushroom sauce first. After it is well on it's way, start the quinoa follow by the leeks. Save the tenderloin for last. It will only take about 2 minutes per side in a hot skillet. Plate the quinoa and leeks while cooking the meat. Leave plates in a warming drawer if needed (or warm oven . Place the tenderloins on top of the quinoa and spoon reduction over each. Enjoy.
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