Beef Tenderloin with Cheesy Grits and Chimichurri
This recipe from Chef Lamar Moore has Beef Tenderloin served with cheesy grits and topped with a Chimichurri sauce.
Ingredients
- 1 8 oz Beef Tenderloin
- 2 oz Extra Virgin Olive Oil
- Black Pepper, (coarse) to taste
- Kosher Salt, to taste
- 2 oz Chimichurri (recipe below)
- 4 oz Cheesy Grits (recipe below)
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