Lavender-Honey Glazed Filets With White Cheddar Grits
Lavender-Honey Glazed Filets With White Cheddar Grits, Blanched Asparagus & Blueberry Gastrique by Marc Collins, Circa 1886, Charleston, South Carolina
- 4 (6-ounce) Certified Piedmontese filet mignon steaks
- 1 cup honey
- 2 tablespoons dried lavender
- 1 tablespoon cracked pepper
- 1½ cups stone-ground yellow grits
- 4 ounces shredded aged white cheddar
- 1 bunch asparagus
- 1 tablespoon butter
Season the steaks generously with salt and pepper on all sides; set aside. To a small sauce pan, add the honey, cracked pepper, and lavender; warm gently over a low flame for about 10 minutes.
Meanwhile, cook the grits according to package instructions. Add the white cheddar to the cooked grits; keep warm until plating, stirring occasionally.
Sear the steaks over a hot skillet or grill for about 3 minutes per side, or until the steak registers 125°F in its thickest portion for medium-rare doneness. Brush the honey mixture over the steaks. Set aside to rest.
Fill a medium sauce pan with water and bring to a boil. Cut the bottom 2 inches from the asparagus; blanch in boiling water for about 2 minutes. Transfer the asparagus to a bowl and melt butter over the asparagus; toss to cover. Season to taste.
To plate: Spoon grits on plate. Position steaks atop grits and arrange the asparagus next to the steak. Drizzle the Blueberry Gastrique (recipe follows) over the steaks, asparagus, and grits.
- Makes about 1½ cups
- 3 cups Merlot
- 1 pound frozen blueberries
- ¾ cup red wine vinegar
- ¼ cup honey
- ¼ cup herbes de Provence*
- *Herbs de Provence is a mixture of dried herbs like savory, marjoram, rosemary, thyme, oregano, and sometimes lavender leaves. Find it in the spice aisle of your local grocer.