Andy told me a few months ago that beef tenderloin is his love language. Last week, Publix had beef tenderloin on sale, so I bought two filets. This has been a crazy week at work (we had to work today, in fact) and there has been minimal cooking going on at our house. I decided to grill the filets for dinner tonight to make up for the grab-and-growl week we've had. Blue cheese is a favorite of ours, so I made Blue Cheese Grits to complement the steak. We also had Stuffed Tomatoes. To get the most flavorful, creamy grits, I cook them with equal amounts of chicken stock and milk. Enjoy!
Blue Cheese Grits
1 1/2 cups chicken stock
1 1/2 cups milk (you can also use cream)
1 cup grits
4 oz. blue cheese, crumbled
Salt and pepper to taste
2 Tbsp. butter
1. Bring chicken stock and milk to a boil in a saucepan; gradually whisk in grits. Reduce heat to low, and simmer, stirring often, for 10 minutes. Stir in blue cheese, salt, pepper, and butter.