About the Dish

Per Serving
Calories 1470
Total Fat 81 g
Saturated Fat 27 g
Trans Fat 0 g
Cholesterol 280 mg
Sodium 1420 mg
Total Carbohydrates 86 g
Dietary Fiber 7 g
Sugar 11 g
Protein 89 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Farmhouse Ale

Orpheus Lyric ale is brewed to be a harmonic balance between fruit flavors and spiciness. The hops contribute tropical fruitiness, while the yeast adds additional fruitiness and spice. The spiciness will complement the horseradish cream while the sweet fruitiness will be the perfect backdrop for the steak.

Merlot, Napa Valley, California

If you made your mind up about Merlot 15 years ago based on a movie about winemaking from a previous generation, you are behind the times. Merlot is one of the wine world’s great treasures, and makes some of the most compelling and expensive bottles of wine. It’s time to give it another try, and you can get one made in the USA. Merlot has beautifully ripe black and blue fruits – think plum – that can outcompete the earth and acid profile of the wine giving a velvety mouthfeel, and elegant finish, perfect for a steak dinner.


MISE EN PLACE • Peel and mince shallot. • Peel and chop garlic. • Discard tough mushrooms stems; slice tender stems and caps. • Cut or tear lettuce leaves into bite-size pieces.
• In a small bowl, combine 1 teaspoon olive oil, 1 packet mustard and 1/4 teaspoon black pepper. • Coat steaks on all sides with mustard mixture.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring occasionally, until shallot is tender, about 5 minutes. • Stir in garlic and mushrooms. Cook, stirring occasionally, until mushroom liquid evaporates, 5-7 minutes. • Remove pan from heat.
While mushrooms cook: • Place a saucepan over high heat. Add 2 cups water. • When water boils, stir in rice grits, 1/2 teaspoon kosher salt and mushroom mixture. Reduce heat to low. Cover, and cook until grits are tender and water is absorbed, about 14 minutes.
While rice grits cook: • Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add steaks, fat-side down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned on bottom, about 2 minutes. • Lay steaks flat. Cook 2 minutes each side for rare, 3 minutes each side for medium, or 4-6 minutes each side for medium-well. • Transfer steaks to a plate. Let rest 5 minutes.
While steaks rest, in a small bowl, combine sour cream, remaining 2 packets mustard and horseradish.
Sprinkle grits with cheese. Fluff with a fork.
In a bowl, drizzle lettuce with Sweet Garlic dressing and kosher salt to taste.
• Divide steaks, rice grits and salad between 2 plates. • Serve with horseradish cream, and enjoy!