Grilled Beef Medallions with Cornmeal Porridge

Ingredients

In this Northeastern American adaptation, we have replaced the traditional grits with a creamy cornmeal porridge. The porridge adds a richer and smoother texture to the dish, enhancing the overall taste experience. Additionally, we have incorporated Northeastern American flavors by marinating the beef medallions with a blend of herbs and spices commonly used in the region. We alse have the original recipe for Grillades and Grits, so you can check it out.

• 500g (1.1 lb) beef tenderloin, cut into medallions 500g (1.1 lb) beef tenderloin, cut into medallions
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (235ml) beef broth 1 cup (235ml) beef broth
• 1 cup (235ml) milk 1 cup (235ml) milk
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 2 tablespoons butter 2 tablespoons butter
• 1/2 cup (50g) grated cheddar cheese 1/2 cup (50g) grated cheddar cheese
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, paprika, dried thyme, dried oregano, salt, and pepper. Mix well.
2. 2.
   Add the beef medallions to the marinade and coat them evenly. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a saucepan, bring the beef broth and milk to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
5. 5.
   Reduce the heat to low and simmer the cornmeal mixture for about 15 minutes, or until thickened, stirring occasionally.
6. 6.
   Stir in the butter and grated cheddar cheese until melted and well combined. Season with salt and pepper to taste.
7. 7.
   Meanwhile, grill the marinated beef medallions for about 3-4 minutes per side, or until cooked to your desired level of doneness.
8. 8.
   Remove the beef medallions from the grill and let them rest for a few minutes.
9. 9.
   Serve the grilled beef medallions on a bed of creamy cornmeal porridge. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef medallions — For a tender and juicy result, make sure to let the beef medallions marinate for at least 30 minutes before grilling.
• Cornmeal — Gradually whisk the cornmeal into the boiling liquid to prevent lumps from forming in the porridge.
• Cheddar cheese — Use a good quality cheddar cheese for a rich and flavorful porridge.

Tips & Tricks

• For a smoky flavor, you can add a touch of liquid smoke to the marinade.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• Feel free to customize the porridge by adding sautéed onions, bell peppers, or even cooked bacon for extra flavor.
• To make the dish more visually appealing, garnish with a sprinkle of paprika or a drizzle of olive oil before serving.
• Leftover grilled beef medallions can be sliced and used in sandwiches or salads the next day.

Serving advice

Serve the grilled beef medallions on individual plates, placing a generous spoonful of creamy cornmeal porridge underneath each medallion. Garnish with fresh parsley for a pop of color. This dish pairs well with a side of steamed vegetables or a crisp green salad.

Presentation advice

To elevate the presentation, arrange the beef medallions in a circular pattern on top of the creamy cornmeal porridge. Drizzle a small amount of olive oil around the plate and sprinkle some fresh parsley over the dish for a vibrant touch.