Pan-Roasted Beef Filet In Coffee And Molasses Shellac

Recipe Ingredients

1 cup	237ml	Chicken broth
1 cup	237ml	Yellow southern-style grits, uncooked
1/2 cup	118ml	Milk
1/2 cup	73g / 2.6oz	Grated cheddar cheese
1/2 cup	73g / 2.6oz	Cooked diced hickory-smoked bacon
1 tablespoon	15ml	Pureed chipotle chiles in Adobo sauce
		Kosher salt - to taste
		Freshly-cracked black pepper - to taste
2 tablespoons	30ml	Double espresso
2 tablespoons	30ml	Molasses
3/4 cup	177ml	Glace de viande
4		Center-cut beef tenderloin fillets - (8 oz ea)
2 tablespoons	30ml	Corn oil
1 cup	62g / 2.2oz	White onion - julienned
1 tablespoon	15ml	Minced garlic
6 cups	240g / 8.5oz	Cleaned spinach leaves
2 tablespoons	30ml	Butter

Recipe Instructions

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 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 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9573) - from the TV FOOD - NETWORK

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