Recipe courtesy of Robert McGrath
Pan-Roasted Beef Filet in Coffee and Molasses Shellac
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1045
- Total Fat
- 67
- Saturated Fat
- 27
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 58
- Cholesterol
- 239
- Sodium
- 1185
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
Ingredients
1 cup chicken broth
1 cup yellow southern-style grits, uncooked
1/2 cup milk
1/2 cup grated cheddar cheese
1/2 cup diced and cooked hickory-smoked bacon
1 tablespoon pureed chipotle chiles in Adobo sauce
Kosher salt and cracked black pepper, to taste
2 tablespoons double espresso
2 tablespoons molasses
3/4 cup glace de viande
4 (8-ounce) center-cut beef tenderloin fillets
2 tablespoons corn oil
1 cup white onion, julienned
1 tablespoon minced garlic
6 cups cleaned spinach leaves
2 tablespoons butter
Directions
- To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until 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 sauted 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 that 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.