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About the Dish

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Georgia Grown Strip Steak

    Georgia Grown Strip Steak

  • Shallot


  • Garlic


  • Mixed Mushrooms

    Mixed Mushrooms

  • Rice Grits

    Rice Grits

  • Sour Cream

    Sour Cream

  • Horseradish


  • Asiago Cheese

    Asiago Cheese

  • Lettuce


  • T. Lish Sweet Garlic Dressing

    T. Lish Sweet Garlic Dressing


MISE EN PLACE Peel and mince shallot. Peel and chop garlic. Discard tough stems from mushrooms; chop tender stems, and slice mushroom caps. Cut or tear lettuce leaves into bite-size pieces.
In a small bowl, combine 1 teaspoon olive oil, 1 packet Dijon mustard and 1/4 teaspoon black pepper. Coat each side of the steaks with mustard mixture and set aside at room temperature until ready for cooking.
Heat a sauté pan over medium-high heat. When pan is hot, add 1 teaspoon olive oil and shallot. Cook until shallot is soft but not browned, about 5 minutes. Stir in garlic and mushrooms. Cook until mushrooms are soft and moisture has evaporated, 5 - 7 minutes. Remove from heat, and set aside.
While mushrooms are cooking, place a medium saucepan over high heat. Add 2 cups water. When water comes to a boil, stir in rice grits, 1/2 teaspoon kosher salt and onion and mushroom mixture. Reduce heat to low, cover, and cook 14 minutes.
While rice grits are cooking, place a skillet over medium-high heat. When hot, add 1 teaspoon olive oil. Stand steaks in pan with their fat end down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned, about 2 minutes. Lay steaks in the pan, and cook 2 minutes each side for rare, 3 minutes on each side for medium, or 4-6 minutes on each side for medium-well. Remove steaks from pan, and let rest 5 minutes.
In a small bowl, stir together sour cream, remaining 2 packets Dijon mustard and horseradish.
Remove cooked rice grits from heat. Sprinkle with Asiago cheese, and fluff with a fork. Cover and set aside.
In a salad bowl, drizzle greens with sweet garlic dressing, and taste and adjust seasoning as desired with kosher salt.
Divide steaks and rice grits between 2 dinner plates. Divide salad between 2 salad plates. Serve horseradish cream at the table to spoon over steaks, and enjoy!