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Pan-roasted Beef Filet In Coffee And Molasses Shellac

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

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

1

To make the grits bring the chicken broth to a boil and add the grits. Decrease

2

the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in

3

the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season

4

to taste and set aside in a warm place. To prepare the shellac, add the double

5

espresso and the molasses to the glace de viande. Stir the ingredients together

6

and set the shellac aside in a warm place. Season the beef fillets with salt and

7

pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over

8

moderately high heat. Turn the fillets over and sear for 2 more minutes, then

9

place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove

10

from the oven, brish with half the shellac and allow to cool to room

11

temperature. In a hot, heavy skillet saute the white onion, garlic and spinach

12

leaves in the butter until the spinach is just wilted, then season to taste with

13

salt and pepper. For each serving, spoon a mound of the grits onto the center of

14

a plate and top with the sauted spinach. Cut each beef fillet from the top to

15

bottom at an angle. Place half a fillet, with the cut side facing the front of

16

the plate on the spinach leaves and grits. Place the other half of the fillet on

17

the plate so that itís facing the front of the plate, leaning against the grits

18

and the other half of the fillet. Drizzle the shellac around the perimeter of

19

the plate and serve.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (82.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

5370.59

Calories From Fat (67%)

3574.39

% Daily Value

Total Fat 397.25g

611%

Saturated Fat 162.85g

814%

Cholesterol 1672.39mg

557%

Sodium 2069.51mg

86%

Potassium 6564.72mg

188%

Total Carbohydrates 40.87g

14%

Fiber 0.22g

<1%

Sugar 37.17g

 

Protein 383.47g

767%