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

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  • Level: Advanced
  • Total: 3 hr 40 min
  • Prep: 40 min
  • Inactive: 1 hr
  • Cook: 2 hr
  • Yield: 4 servings
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Ingredients

1 tablespoon chopped shallots

1/2 teaspoon cracked black pepper

For the Beef Tenderloin:

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

For the Herb Quinoa:

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

For the Poached Leeks:

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

Directions

  1. For the Beef Tenderloin: 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lower heat and simmer gently for 30 minutes.
  7. Serve the filets with quinoa, leeks and mushroom sauce.

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