Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　four 4-ounce fully trimmed center-cut filets mignons

　　1 cup veal demiglace

　　1 cup water

　　2 tablespoons Dijon mustard

　　2 tablespoons bottled horseradish

　　Accompaniment: Butternut Squash, Turnip, and Green-BeanQuinoa

　　

Step 1

Season filets with salt and pepper.

　　

Step 2

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 cover steak. Poach steak at a bare simmer (meat will toughen if liquid is allowed 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.

　　

Step 3

Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alongside. Spoon sauce over steak.

　　

Nutrition Per Serving

Each serving of steak with vegetable quinoa about 325 calories and 10.8 grams of fat (29.9% of calories from fat).

　　#### Nutritional analysis provided by Gourmet