|2 servings||calories per servings 776|
We searched around for the highest quality tenderloin tips and the most tender asparagus, and the result exceeded even our highest expectations. Tender pieces of filet mignon are simply seasoned and sautéed with young asparagus making for a dish that has all of the savory flavor you'd expect from a steak dish but all of the refreshing crispness you'd expect from a spring favorite. The sauté is served over the best white rice you'll ever taste.
Please read entire recipe card before beginning.
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.
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.
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.
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.
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.
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.
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.
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.
Finish beef with ¼ cup water, chopped parsley, and remaining 2 teaspoons (1 pat) butter, stir well to combine, taste and adjust seasoning.
Serve beef and asparagus over rice grits, enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...