Categories: Steak

Ingredients

• 1 lb. beef tenderloin, sliced into strips
• 2 tbsp. Cajun seasoning
• 3 tbsp. flour
• 4 strips thick-sliced bacon, diced
• 1 yellow bell pepper, diced
• 1 medium white onion, sliced
• 1 tbsp. minced fresh garlic
• 1 tbsp. tomato paste
• 2 cups beef broth
• 1 tsp Worcestershire
• 1 cup diced Roma tomatoes
• 1/4 cup chopped fresh parsley
• 1 tsp red wine vinegar
• Cheesy Grits (see recipe)

Directions

1. Toss tenderloin strips with Cajun seasoning, then dredge in flour; reserve remaining flour.

2. Cook bacon in a 12-inch cast-iron skillet until crisp; transfer to a paper towel-lined plate and reserve drippings. Heat 2 tbsp. drippings in same skillet over medium-high. Cook tenderloin strips, in 2 batches, 1 minute per side; transfer to a plate.

3. Add 1 tbsp. drippings to skillet, then add bell pepper and onion; cook, stirring occasionally, until softened, 3-4 minutes. Add garlic, tomato paste, and reserved flour; cook until fragrant, 1 minute.

4. Stir in broth and Worcestershire and bring to a boil; cook until thickened, stirring occasionally, 3-4 minutes. Stir in tenderloin strips to coat and heat through.

5. Combine bacon, tomatoes, parsley, and vinegar for the relish. Serve grillades with Cheesy Grits and garnish with relish.

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