Poached Filets Mignons with Horseradish Sauce

• 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

1. Season filets with salt and pepper.
2. In a 2-quart saucepan heat demiglace and water just to a simmer and add steak.
3. Add some boiling water to mixture if necessary to make enough liquid to just cover steak.
4. Poach steak at a bare simmer (meat will toughen if liquid is allowed to boil), without turning, 8 minutes and remove from broth.
5. Boil broth over high heat until reduced to about 1/2 cup and stir in mustard and horseradish.
6. Keep sauce warm over low heat and halve steaks horizontally.
7. Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alongside.
8. Spoon sauce over steak.

veal demiglace, water, mustard, horseradish, accompaniment

Taken from www.epicurious.com/recipes/food/views/poached-filets-mignons-with-horseradish-sauce-14475 (may not work)