Tenderloin Grillades with Cheesy Grits and Tomato/Bacon Relish


1 lb beef tenderloin, slice into strips

3 T. flour

1 t. white pepper

1 t. garlic powder

1 t. onion powder

1/2 t. cayenne pepper ( more or less to taste)

1 t. paprika

4 thick slices of bacon, diced

1 yellow pepper, cut into chunks

1 med. red onion, sliced

2 cloves garlic, minced

1 T. tomato paste

2 c. beef broth

1 t. worcestershire sauce


3/4 c. half and half 

1 1/4 c. water

dash of cayenne pepper

1 cup grits

1 c. colby jack cheese, shredded

2 T. butter


4 slices diced bacon, cooked 

1 large tomato, seeded and diced

1/4 c. chopped fresh parsley

1 t. red wine vinegar

Combine the flour, pepper, garlic powder, onion powder, cayenne and paprika in a large plastic bag. Add the beef strips and shake to coat.

Cook bacon in large skillet over med heat until crisp.  Set aside to drain on a paper towel lined plate.

Add olive oil to the bacon grease in the skillet to equal 2 tablespoons.  Heat over med high heat.  Sear the seasoned tenderloin, in two batches, for a minute on each side, reserving any seasoned flour left in the bag.  Set aside on a plate.

To the same skillet, still over med high heat, add 1 more tablespoon of olive oil.  Add the onion and peppers to the skillet and cook for 5 or 6 minutes, stirring occasionally, until softened.  Add garlic, tomato paste, and remaining seasoned flour.  Cook and stir for a minute or two until fragrant.  Stir in the broth and worcestershire sauce.  Bring to a boil, scraping up any browned bits sticking to the bottom of the skillet.  Let cook until thickened and reduced, 5 minutes or so.

While gravy is thickening, make the grits by bringing the cream, water and cayenne to a soft boil over med high heat in a large saucepan.  Gradually stir in the grits, reduce heat and cook, stirring often until thickened, about 5 minutes.  Stir in the cheese and butter, set aside.

Turn the heat off under the gravy but leave on burner.  Add the reserved tenderloin and allow to gently rewarm. 

Toss together the reserved bacon, tomatoes, parsley and red wine vinegar.

Place a quarter of the grits on one side of a shallow plate or bowl.  Ladle a fourth of the stew along side the grits and top with 1/4 of the Tomato/Bacon relish.