Fried Beef Tenderloin with Grits and Gravy

As a southerner, when you put beef, grits, and gravy together, I don’t think you can go wrong.  Paula calls this stick to your ribs comfort food, and it sure is.  At first I was a little skeptical with the grits, most of the time I would use rice with a dish like this, but I think the grits added a whole new level and are much easier to cook than rice.  This meal was quick, simple and filled with down home goodness. 

Fried Beef Tenderloin with Grits and Gravy pg. 132

1 ½ pounds beef tenderloin tips, cut into 1 inch pieces	Salt and black pepper
1 ½ tablespoons flour, plus extra for dusting the meat	1 stick butter
1 large yellow onion, finely chopped	2 garlic gloves, finely chopped
1 ½ cups whole milk	Hot sauce
6 cups cooked grits

 

1.        Beat the beef tenderloin with a meat mallet or a skillet until about ¼ inch thick.  Season with salt and black pepper, then sprinkle a little flour over the meat.

2.       In a large skillet melt 3 tablespoons of butter, cook half the meat until golden brown, remove then repeat the step with the other half of meat. Once completed, tent with foil, but don’t seal as it will keep cooking.

3.       Throw in your onion and cook until soft and tender then add the garlic and cook until fragrant.  Add 2 tablespoons of butter and melt.  Add the 1 ½ tablespoons of flour and cook for about 1 minute.  Whisk in the milk, making sure to whisk until smooth, then simmer until thickened.  Season the gravy with salt and pepper to your taste, personally I like a lot of pepper.