beni
Tasty Apprentice
Take your taste buds on a luxurious journey with our tenderloin and Gruyère grits dish! 
Whether it's a chill night in or a fancy affair, this recipe is sure to impress. 
Get ready to whip up a flavor explosion that'll have you craving more! 
Ingredients:
For the Tenderloin
Instructions:
Prepare the Tenderloin
Prepare the Gruyère Grits
Serve
Treat yourself to the ultimate comfort of tenderloin on Gruyère grits! 
Indulge in the rich flavors and creamy texture!
Whether it's a chill night in or a fancy affair, this recipe is sure to impress. Get ready to whip up a flavor explosion that'll have you craving more! For the Tenderloin
- 4 beef tenderloin steaks, about 6 ounces each
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs of fresh rosemary or thyme
- 1 cup stone-ground grits
- 4 cups chicken or vegetable broth
- 1 cup grated Gruyère cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Fresh chopped parsley or chives
Instructions:
Prepare the Tenderloin
- Preheat your oven to 400°F (200°C).
- Season the tenderloin steaks generously with salt and freshly ground black pepper on both sides.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the seasoned tenderloin steaks to the skillet and sear for 2-3 minutes on each side until nicely browned.
- Add minced garlic and fresh rosemary or thyme sprigs to the skillet, then transfer the skillet to the preheated oven. Roast the tenderloin steaks for about 8-10 minutes for medium-rare, or adjust the cooking time according to your desired level of doneness. Remove from the oven and let the steaks rest for a few minutes before serving.
- In a medium saucepan, bring the chicken or vegetable broth to a boil over medium-high heat.
- Gradually whisk in the stone-ground grits, reduce the heat to low, and simmer gently, stirring occasionally, for about 20-25 minutes or until the grits are thick and creamy.
- Stir in the grated Gruyère cheese and heavy cream until the cheese is melted and the grits are smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Finish the grits by stirring in the unsalted butter until melted and fully incorporated.
- Divide the creamy Gruyère grits among serving plates or bowls.
- Place a tenderloin steak on top of each portion of grits.
- Garnish with fresh chopped parsley or chives if desired.
- Serve immediately, allowing your guests to savor the decadent combination of tender beef and velvety Gruyère grits.
Indulge in the rich flavors and creamy texture!
