Cooking Index - Cooking Recipes & IdeasPan-Roasted Beef Filet In Coffee And Molasses Shellac Recipe - Cooking Index

Pan-Roasted Beef Filet In Coffee And Molasses Shellac

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 cup 237mlChicken broth
1 cup 237mlYellow southern-style grits, uncooked
1/2 cup 118mlMilk
1/2 cup 73g / 2.6ozGrated cheddar cheese
1/2 cup 73g / 2.6ozCooked diced hickory-smoked bacon
1 tablespoon 15mlPureed chipotle chiles in Adobo sauce
  Kosher salt - to taste
  Freshly-cracked black pepper - to taste
2 tablespoons 30mlDouble espresso
2 tablespoons 30mlMolasses
3/4 cup 177mlGlace de viande
4   Center-cut beef tenderloin fillets - (8 oz ea)
2 tablespoons 30mlCorn oil
1 cup 62g / 2.2ozWhite onion - julienned
1 tablespoon 15mlMinced garlic
6 cups 240g / 8.5ozCleaned spinach leaves
2 tablespoons 30mlButter

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.