We started with a simple salad and Two-mushroom velouté (basically a cream of mushroom soup).
Then, Filet mignon with herb quinoa, poached leeks, and wild mushroom reduction. The steak itself can't hold a candle to the grass-fed stuff we had in Cherapa, but Kara didn't get any, and I've been trying to find fun recipes with quinoa, so there you have it.
I particularly enjoyed the poached leeks, especially considering how easy they were to make compared to the rest of the meal. They tasted like a cross between artichoke and asparagus. If that sounds good, I recommend trying it…
Simmer for 30 minutes- 8oz CLEANED white parts of leeks, 2 cups white wine, 8 cups vegetable stock, 1 tsp ground coriander, 1/2 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. I cut it in half which is more manageable and affordable. That's still way more broth than necessary, but that's the original recipe and I haven't experimented enough to know what smaller amounts would give the same results. I think the wine is what makes it awesome.
