Lavender-Honey Glazed Filets With White Cheddar Grits

Lavender-Honey Glazed Filets With White Cheddar Grits


Lavender-Honey Glazed Filets With White Cheddar Grits, Blanched Asparagus & Blueberry Gastrique by Marc Collins, Circa 1886, Charleston, South Carolina

  • 4 (6-ounce) Certified Piedmontese filet mignon steaks
  • 1 cup honey
  • 2 tablespoons dried lavender
  • 1 tablespoon cracked pepper
  • 1½ cups stone-ground yellow grits
  • 4 ounces shredded aged white cheddar
  • 1 bunch asparagus
  • 1 tablespoon butter

Season the steaks generously with salt and pepper on all sides; set aside. To a small sauce pan, add the honey, cracked pepper, and lavender; warm gently over a low flame for about 10 minutes.

Meanwhile, cook the grits according to package instructions. Add the white cheddar to the cooked grits; keep warm until plating, stirring occasionally.

Sear the steaks over a hot skillet or grill for about 3 minutes per side, or until the steak registers 125°F in its thickest portion for medium-rare doneness. Brush the honey mixture over the steaks. Set aside to rest.

Fill a medium sauce pan with water and bring to a boil. Cut the bottom 2 inches from the asparagus; blanch in boiling water for about 2 minutes. Transfer the asparagus to a bowl and melt butter over the asparagus; toss to cover. Season to taste.

To plate: Spoon grits on plate. Position steaks atop grits and arrange the asparagus next to the steak. Drizzle the Blueberry Gastrique (recipe follows) over the steaks, asparagus, and grits.

    Blueberry Gastrique

    • Makes about 1½ cups
    • 3 cups Merlot
    • 1 pound frozen blueberries
    • ¾ cup red wine vinegar
    • ¼ cup honey
    • ¼ cup herbes de Provence*
    • *Herbs de Provence is a mixture of dried herbs like savory, marjoram, rosemary, thyme, oregano, and sometimes lavender leaves. Find it in the spice aisle of your local grocer.

    “recipes provided by Certified Piedmontese Beef®”


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