4 (5-ounce) filet mignon
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
Nonstick cooking spray
Herb Quinoa, recipe follows
Poached Leeks, recipe follows
Wild Mushroom Reduction, recipe follows
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons minced shallots
1/4 teaspoon chopped fresh thyme leaves
1 cup plus 2 tablespoons chicken or vegetable stock, divided
6 ounces quinoa
Pinch salt
Freshly ground black pepper
1 bay leaf
1 1/2 teaspoons sherry vinegar
1/2 teaspoon freshly chopped parsley leaves
1/2 teaspoon freshly chopped chives
1 bunch leeks, white part only, washed in cold water until clean
1/2 cup dry white wine
2 cups vegetable stock
1/4 teaspoon ground coriander seed
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Pinch nutmeg
1/2-ounce dried porcini mushrooms
1 teaspoon minced garlic
1 1/2 teaspoons chopped shallots
2 1/2 cups veal stock, divided
1/2 pound wild mushrooms, washed well, thinly sliced
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Madeira
1 tablespoon browned wheat flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon chopped fresh parsley leaves
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