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1
To make the grits bring the chicken broth to a boil and add the grits.
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2
Decrease the heat and simmer for 20 minutes over low heat, stirring frequently.
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3
Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile.
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4
Season to taste and set aside in a warm place.
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5
To prepare the shellac, add the double espresso and the molasses to the glace de viande.
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6
Stir the ingredients together and set the shellac aside in a warm place.
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7
Season the beef fillets with salt and pepper.
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8
Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat.
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9
Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes.
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10
Remove from the oven, brush with half the shellac and allow to cool to room temperature.
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11
In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper.
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12
For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach.
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13
Cut each beef fillet from the top to bottom at an angle.
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14
Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits.
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15
Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet.
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16
Drizzle the shellac around the perimeter of the plate and serve.
