Ingredients

The following ingredients have 4 Servings
  • 4 filet mignon steaks
  • 4 strips center-cut bacon
  • kosher salt
  • 1 T fresh cracked peppercorns (preferably mixed or multi-colored peppercorns)
  • 1 T extra virgin olive oil
  • 3-1/2 c water
  • 1/2 c milk
  • 1 c yellow cornmeal
  • 1-1/2 c shredded Monterey jack cheese with jalapenos
  • 1 t kosher salt
  • 1/2 t cumin
  • garnish: fresh (chopped cilantro and very thinly sliced jalapeno pepper)

Instruction

  • Heat oven to 450F.
  • Very lightly rib the steaks all over with olive oil. Season both sides with salt. Put the crushed peppercorns in a dish, and gently press the steaks into the peppercorns to coat both sides. Wrap a slice of bacon around each steak and secure ends with a toothpick. Let the steaks sit 15-20 minutes.
  • Heat a large iron skillet on high heat. While pan is heating, get together the remaining ingredients to have ready.
  • Add the tablespoon olive oil to the hot skillet to coat. Add the steaks and get a good sear on the first side (~2 minutes). Flip the steaks to the other side and put the skillet into the oven. Cook to desired doneness (my 1-1/2-in steaks were medium-rare after 4 minutes in the oven). Remove skillet from the oven and transfer the steaks to a cutting board or dish to rest 5 minutes.
  • While steaks are resting, make the grits. In a large saucepan, bring the water and milk to a boil. Add the cornmeal in a steady stream whisking constantly to avoid clumps. Reduce heat to medium-high and cook 1 minute to thicken, whisking constantly - be careful against splatter because it hurts. Really hurts. Remove from the heat and add the cheese, 1 t kosher salt, and cumin.
  • To serve, spoon some grits in the center of a dish. Place a steak over. Lay a couple jalapenos slices on top of each steak and sprinkle cilantro over top. Yield: 4 servings.