Serves 4. Best paired with Chateau Aney Haut-Medoc Cabernet Sauvignon. Recipe by Zach White, Executive Chef at The Order. From our March 2016 Cooking Class.
Ingredients for Tenderloin
4 6-ounce beef tenderloin
4 parts Kosher salt
1 part ground black pepper
To Prepare the Tenderloin
Sprinkle salt and pepper on tenderloins and grill to desired temperature. Grilling for 3 minutes on each side will result in a medium rare temperature.
Ingredients for Smoked Gouda and Thyme Grits
1 cup white-corn grits
3 cups chicken or vegetable stock plus ¼ cup, divided
1 teaspoon salt
1 tablespoon fresh thyme
2 ounces smoked gouda, shredded
To Prepare the Smoked Gouda and Thyme Grits
Bring 3 cups stock to a boil and whisk in grits. Reduce to a simmer, stirring occasionally. Cook until most of stock is absorbed and grits are tender. Add the separated ¼ cup stock to the grits, and whisk in thyme and salt until incorporated. Whisk in smoked gouda until smooth and creamy.
Ingredients for Cabernet Beurre Rouge
2 cups Cabernet wine
1 cup beef stock
¼ cup butter
Salt to taste
To Prepare Cabernet Beurre Rouge
Reduce wine by half, then add beef stock. Reduce by another ¾, remove from heat and whisk in butter until melted. Spoon on to plate around grits and place tenderloin on grits. Serve immediately.