Seared and Carved Beef Tenderloin with Herb Quinoa, Poached Leeks and Wild Mushroom Reduction

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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.

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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!!!

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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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Tenderloin: Recipe did not call for baking it after it had been in the olive oil. I like my steak medium, so I threw it in a hot oven for five minutes, just in the pan. Then I tented it with foil. This whole process takes 10 minutes, so make sure to time it toward the very end of the recipe.

Mushroom Reduction: Top restaurant quality sauce, this alone will blow the socks off of anyone not named Gordon Ramsay. Really impressed my date. The porcinis added a fantastic flavor. Like most normal people, I don't have veal stock lying around, so I used some quality beef broth I purchased in the store (Emeril sells a decent variety. There are tons of places online that sell Porcinis--keep some on hand always. It was also nice to finally have a good sauce that doesn't have tons of cream in it.

Herb Quinoa: Five stars. Really excellent nutty flavor to this. Just incredibly delicious and nothing like I had ever had before. Went very well with the steak.

Leeks: Okay. Not super impressed. It's a lot of vegetable stock and white for something that came out a little bland. Next time I'll keep it simple and brush some asparagus with olive oil, season, and grill in a hot pan (asparagus has enough natural goodness in it. I also think the plate would benefit from the addition of some green color, as the leeks had a bland yellow color that didn't contrast at all with the quinoa.

Conclusion: The average leeks aren't enough to take this otherwise excellent dish down from five stars! This recipe isn't that difficult to make--just make sure you have everything chopped and ready to go in little bowls before you start cooking. Make it for your date--she'll love it.

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Emeril prepared this recipe for the Spa at the Loews Miami Beach Hotel, artfully combining flavor with lighter fare such as beef tenderloin and quinoa (pronounced "keen-wa". The wild mushroom reduction is a superb blend of savory elements expected from porcini mushrooms and thyme. The herb quinoa continues the savory theme, while preserving the nutty flavor of this healthy, long-forgotten South American grain. The poached leeks beautifully contrast the earthy reduction with a burst of tartness derived from the coriander. Although this is a difficult recipe, requiring unique ingredients, it may be broken into stages, whereby the chef may prepare the wild mushroom reduction one night and the remainder of the recipe the following evening. In sum, I highly recommend this recipe, as its difficulty simply resides, not in technique, but in its complex pairing of ingredients.