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About the Dish

  • Tenderloin Tips

    Tenderloin Tips

  • PeachDish Salt

    PeachDish Salt

  • Yellow Onion

    Yellow Onion

  • Asparagus

    Asparagus

  • Canola Oil

    Canola Oil

  • White Wine

    White Wine

  • Butter

    Butter

  • Parsley

    Parsley

  • Grits

    Grits

METHOD

1
Please read entire recipe card before beginning.
2
Peel and crush garlic. Combine garlic, 3 cups water, and and 1 tablespoon of kosher salt in a sauce pot and place over high heat.
3
Drain the meat, and pat dry. Season the meat by tossing with 1/2 teaspoon of PeachDish salt, and olive oil let stand at room temperature.
4
Once the water boils, stir in rice grits. Once the water returns to a boil, reduce heat to low. Simmer gently uncovered, stirring occasionally until the rice is just tender with no hard starch at the center, about 15 minutes.
5
While the rice grits are cooking: trim the bottom 1-2” off the asparagus, and cut the rest into 1 1/2 “ pieces. Peel and thinly slice the onion. Pick and chop the parsley.
6
Once the rice grits are cooked, strain, rinse with cool water, and drain off any excess water. Spread rice on a baking sheet and transfer to the oven. Let the rice grits dry in the oven for about 5 minutes.
7
While the rice grits are drying, place a saute pan over medium heat. Once the pan is hot add the beef in a single layer and cook for 2-3 minutes without stirring or until brown on the first side. Turn beef pieces and cook for 1 minutes more, or until brown on second side. Remove beef from pan, and set aside.
8
Dot the rice with butter, and sprinkle with PeachDish salt. Toss to combine, and continue to cook in the oven for a few more minutes while you saute the onions and asparagus.
9
Add onions to the beef pan and cook for 1-2 minutes over high heat. The onions should brown and pick up all the flavorful bits from the seared beef (fond). Add asparagus, cook for 2 minute more, then add cooking sherry. Add the cooked beef, along with any resting juices, back to the pan, and remove from the heat.
10
Finish beef with ¼ cup water, chopped parsley, and remaining 2 teaspoons (1 pat) butter, stir well to combine, taste and adjust seasoning.
11
Serve beef and asparagus over rice grits, enjoy!