1 tablespoon chopped shallots
1/2 teaspoon cracked black pepper
1/2 teaspoon chopped fresh rosemary leaves
4 (5-ounce) filet mignon tournedos
Pinch ground nutmeg
1 teaspoon sea salt
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon cracked black pepper
20 ounces chicken stock
Salt and pepper
1 bay leaf
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 pound wild mushrooms
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped chives
2 tablespoons Madeira
2 tablespoons browned wheat flour
3/4 teaspoon salt
1/2 teaspoon black pepper
8 ounces leeks, white part only, washed in cold water until clean
1/2 teaspoon dried thyme
2 cups dry white wine
1 teaspoon freshly chopped parsley leaves
8 cups vegetable stock
1 teaspoon ground coriander seed
1/2 teaspoon salt