Chef Marcus Samuelsson

Ingredients

• 4 cups water
• 1/3 cup unsalted butter, plus more to taste
• 8 ounces uncooked stone ground grits
• 1 cup heavy cream
• salt and freshly ground black pepper, to taste
• 1/3 cup diced scallions
• 1 cup olive oil
• 1/3 cup minced garlic
• 1/3 cup diced red onions
• 1/3 cup finely diced jalapeños
• 1 tablespoon berbere
• 8 ounces large-diced beef tenderloin
• 1/3 cup unsalted butter
• 1 lemon, juiced
• 1 bunch cilantro, finely chopped