Seared And Carved Beef Tenderloin With Herb Quinoa, Poached Leeks And Wild Mushroom Reduction Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 teaspoon dried thyme

2 tablespoons Madeira

2 tablespoons browned wheat flour

1-ounce dried porcini mushrooms

1 teaspoon cracked black pepper

1 tablespoon sherry vinegar

Salt and pepper

1 tablespoon Worcestershire sauce

Pinch ground nutmeg

1 teaspoon freshly chopped parsley leaves

2 cups dry white wine

12 ounces quinoa

1 teaspoon sea salt

1 tablespoon chopped garlic

Nonstick spray

2 teaspoons chopped garlic

1 bay leaf

1 tablespoon chopped shallots

1 teaspoon ground coriander seed

1/2 teaspoon chopped fresh thyme leaves

1/2 teaspoon chopped fresh rosemary leaves

5 cups veal stock

4 (5-ounce) filet mignon tournedos

8 ounces leeks, white part only, washed in cold water until clean

1/2 teaspoon salt

20 ounces chicken stock

1/2 teaspoon cracked black pepper

1 pound wild mushrooms

8 cups vegetable stock

3/4 teaspoon salt

1 teaspoon freshly chopped chives

1/2 teaspoon black pepper

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