The Atlanta Journal-Constitution
JAMIE ADAMS’ GRILLED BEEF TENDERLOIN WITH BLUEBERRY GASTRIQUE AND WHITE GRITS
Adams is executive chef of il Giallo Osteria & Bar in Sandy Springs.
He created this recipe as a play on one of the quintessential dishes of northeastern Italy — roasted venison with blueberry gastrique.
Adams recommends using old-fashioned longcooking stone ground grits and offers a few tips for grilling steaks.
“If using a gas grill to cook the steaks, cook on high. A medium-rare steak will take 7 to 9 minutes.
I recommend using a thermometer to check the temperature.
Rare is 120 to 125 degrees, medium-rare 130 degrees, medium 135 to 140 degrees, medium-well 150 degrees and well-done 160 degrees.
Remember to pull the steak off the grill when it’s several degrees below your target temperature, as it will cook after you remove it from the grill.”
1 ⅓ cups stoneground white grits
4 beef tenderloin steaks, your choice of size Salt and pepper
1 tablespoon unsalted butter
Blueberry Gastrique (see recipe)
Cook grits according to package directions. Keep warm.
Heat grill to very hot. Clean and oil cooking grate. Liberally season steaks with salt and pepper and grill to your preferred temperature.
Remove steaks from grill and allow to rest 5 minutes before serving.
While steaks are resting, stir butter into prepared grits. Divide grits between serving plates and top with steaks.
Spoon Blueberry Gastrique over steaks and serve. Serves: 4.