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Ingredients
- 1 c. chicken broth
- 1 c. yellow southern-style grits, uncooked
- 1/2 c. lowfat milk
- 1/2 c. grated cheddar cheese
- 1/2 c. cooked diced hickory-smoked bacon
- 1 Tbsp. pureed chipotle chiles in Adobo sauce
- Â Â Kosher salt to taste
- Â Â Freshly-cracked black pepper to taste
- 2 Tbsp. double espresso
- 2 Tbsp. molasses
- 3/4 c. glace de viande
- 4 x center-cut beef tenderloin fillets (8 ounce ea)
- 2 Tbsp. corn oil
- 1 c. white onion julienned
- 1 Tbsp. chopped garlic
- 6 c. cleaned spinach leaves
- 2 Tbsp. butter
Directions
- To make the grits bring the chicken broth to a boil and add in the grits. Decrease the heat and simmer for 20 min over low heat, stirring frequently. Stir in the lowfat milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a hot place.
- To prepare the shellac, add in the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a hot place.
- Season the beef fillets with salt and pepper. Then sear them in warm corn oil in a heavy skillet for 3 min over moderately-high heat. Turn the fillets over and sear for 2 more min, then place the skillet with the fillets in a 400 degree oven for 7 min. Remove from the oven, brush with half the shellac and allow to cold to room temperature.
- In a warm, heavy skillet saute/fry the white onion, garlic and spinach leaves in the butter till the spinach is just wilted, then season to taste with salt and pepper.
- For each serving, spoon a mound of the grits onto the center of a plate and top with the sauteed spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so which it"s facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 164 | 66% |
| Total Fat 18.58g | 23% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.02g | |
| Cholesterol 34mg | 11% |
| Sodium 282mg | 12% |
| Potassium 507mg | 14% |
| Total Carbs 14.6g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 8.91g | 6% |
| Protein 7.24g | 12% |
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