Filet Mignon Grillades and Grits

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Really disappointing. A lot of work for a mediocre recipe. I substituted mushrooms for red peppers. The vegetables were tasty. But honestly, you could use cube steak and save your money on the filet mignon for the same basic result.

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Strangely, I found that this dish somewhat resembled Chinese take-out Vegetable Beef served over a creamy herbed polenta. I know! How could such a combination of ingredients yield such a result? I?ve concluded that it was the red bell pepper that lent a very sweet flavor to the sauce. Don?t get me wrong, it wasn?t bad, just not the fancy-diner-food I was expecting. The grits were really excellent (I substituted fresh rosemary for the thyme, rich and creamy with a hint of the fresh herb. The second time I made this, I used 1 ? lb. of sliced mushrooms in place of the red bell pepper, and it was amazing. 5 stars for the grits and 5 stars with the mushroom substitution, but only 3 stars for the sauce recipe as written.

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I cooked Filet Mignon Grillades and Grits tonight. I used beef tenderloin. It was spectacular. Thank you, Sara Moulton.

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I ordered the stone ground grits from Anson Mills as suggested, and they were the best I have had. The grits are coarse, freshly ground, and have a taste of creamed corn. A filet mignon was used for the Grillades. The dish is excellent, and I definitely will make this one again. This recipe is a keeper.

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I ordered the stone ground grits from Anson Mills as suggested, and they were the best I have had. The grits are coarse, freshly ground, and have a taste of creamed corn. A filet mignon was used for the Grillades. The dish is excellent, and I definitely will make this one again. This recipe is a keeper.