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

6 ounces quinoa

Freshly ground black pepper

1/2 teaspoon cracked black pepper

1/4 teaspoon ground black pepper

1/4 teaspoon ground coriander seed

1 1/2 teaspoons minced shallots

4 (5-ounce) filet mignon

1 bunch leeks, white part only, washed in cold water until clean

1 cup plus 2 tablespoons chicken or vegetable stock, divided

1 1/2 teaspoons sherry vinegar

1 teaspoon minced garlic

2 1/2 cups veal stock, divided

1 teaspoon sea salt

1/2 cup dry white wine

1 teaspoon chopped fresh parsley leaves

1 tablespoon Madeira

1 1/2 teaspoons chopped garlic

1 tablespoon browned wheat flour

1 1/2 teaspoons chopped shallots

1 bay leaf

1/4 teaspoon dried thyme

1/2-ounce dried porcini mushrooms

1 teaspoon freshly cracked black pepper

1/2 teaspoon freshly chopped chives

1 1/2 teaspoons Worcestershire sauce

Pinch salt

Pinch nutmeg

1/2 teaspoon salt

1/4 teaspoon chopped fresh thyme leaves

1/2 teaspoon freshly chopped parsley leaves

2 cups vegetable stock

1/2 pound wild mushrooms, washed well, thinly sliced

Nonstick cooking spray

1/4 teaspoon salt, plus more to taste

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