Poached Filets Mignons with Horseradish Sauce

Directions

1. 1

   4 center-cut filets mignons -- fully trimmed 1 cup veal demiglace 1 cup water 2 tablespoons dijon mustard 2 tablespoons bottled horseradish

2. 2

   In a 2-quart saucepan heat demiglace and water just to a simmer and add steak

3. 3

   Add some boiling water to mixture if necessary to make enough liquid to just c over steak

4. 4

   Poach steak at a bare simmer (meat will toughen if liquid is allow ed to boil), without turning, 8 minutes and remove from broth

5. 5

   Boil broth over high heat until reduced to about 1/2 cup and stir in mustard and horseradish

6. 6

   Keep sauce warm over low heat and halve steaks horizontally

7. 7

   Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alo ngside

8. 8

   Spoon sauce over steak