Pepper-Mustard Filet Mignon

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 2 bay leaves
• 1 teaspoon black peppercorns
• salt, to taste
• 3 cups red wine, preferably claret or bordeaux
• 3 cups beef stock
• 3 tablespoons olive oil
• 8 ounces shiitake mushrooms, sliced
• 1 cup corn kernels
• 2 cups quinoa, rinsed and drained
• 2 cups vegetable stock
• salt and freshly ground black pepper, to taste
• four 6-ounce filet mignons
• 2 teaspoons olive oil
• 1 tablespoon dijon mustard
• 4 teaspoons crushed black peppercorns
• 4 sprigs fresh marjoram, for garnish