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Beef Tenderloin with Cheesy Grits and Chimichurri

This recipe from Chef Lamar Moore has Beef Tenderloin served with cheesy grits and topped with a Chimichurri sauce.

Ingredients:

  • 1 8 oz Beef Tenderloin 
  • 2 oz Extra Virgin Olive Oil 
  • Black Pepper, (coarse) to taste 
  • Kosher Salt, to taste 
  • 2 oz Chimichurri (recipe below) 
  • 4 oz Cheesy Grits (recipe below)

Chimichurri Sauce

  • 2 Cup Firmly Flat Leaf Parsley 
  • 4-8 Garlic Cloves 
  • 2 TBSP Fresh Oregano 
  • 1/4 Cup Extra Virgin Olive Oil 
  • 4 TBSP Red Wine Vinegar 
  • 1/2 Teaspoon Sea Salt 
  • 1/8 Teaspoon Freshly Ground Black Pepper 
  • 1/4 Teaspoon Red Pepper Flakes 
  • 3 tsbp Lemon Zest

Cheese Grits

  • 1 Tablespoon Butter 
  • 1 Medium Vidalia Diced, or any type sweet onion 
  • 2 Ears Corn, Kernals Cut From Husks 
  • 2 Cups Heavy Cream 
  • 2 Cups Water 
  • Kosher Salt and Freshly Ground Black Pepper 
  • 1 Cup Stone-Ground Grits 
  • 2 Tablespoons Unsalted Butter
  • 1 Cup Shredded Cheddar Cheese 
  • 2 TBSP Grated Parmesan Cheese

Cooking:

  1. Season Beef Tenderloin filet with salt and pepper.
  2. On hot grill, sear steak for 6-1/2 minutes each side or until internal temperature reaches 145 degrees 
  3. Allow to rest 5 minutes then slice 1/2 inch thick.
  4. Plate grits on bottom on place.
  5. Add sliced steak on top of the grits.
  6. Dress steak with chimichurri sauce.

Chimichurri Sauce

  1. Finely chop the parsley, fresh oregano, and garlic.
  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Add lemon zest.
  3. Taste, adjust seasonings as needed. Serve immediately or refrigerate. If chilled, return to room temperature before serving.

Cheese Grits

  1. In a heavy-bottomed medium saucepan, melt butter over medium heat.  
  2. Add onion and sauté, stirring frequently, for 3 minutes. 
  3. Add corn and continue to sauté for 3 minutes. 
  4. Add milk, water, and 1 teaspoon salt. Turn heat to high and bring to a boil. 
  5. When mixture boils, gradually whisk in the grits. If you mix them in too fast, they will clump. 
  6. Turn heat down to low and simmer, whisking every now and then, for 20-30 min.
  7. Stir in butter, both cheeses, and salt and pepper to taste.

Nutrition:

Nutrition information per serving, 4 servings: 275 Calories; 24 g Total Fat (6.1 g Saturated Fat; 0.3 g Trans Fat; 2.9 g Polyunsaturated Fat; 14.6 g Monounsaturated Fat); 46 mg Cholesterol; 105 mg Sodium; 4 g Total Carbohydrate; 0.5 g Dietary Fiber; 0.8 g Total Sugars; 0 g Added Sugars; 13 g Protein; 39.2 mg Calcium; 1.8 mg Iron; 213 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 4.9 mg Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 127 mg Phosphorus; 1.9 mg Zinc; 11.2 mcg Selenium; 30.8 mg Choline

Chef lamar moore