Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Beef Tenderloin: 1 ½ - 2 lbs

Preheat oven to 475 F

Heat cast iron pan on high heat until almost smoking

Season tenderloin liberally with kosher salt and fresh cracked black pepper on all sides

Place 1 T grapeseed oil in cast iron. Sear tenderloin in pan on all sides to golden brown. Approx 1-2 minutes per side.

Transfer the pan to the oven and cook until an internal temperature of 125F. Approx 20-25 minutes

Once cooked, remove from pan and rest on rack for at least 10 minutes

Slice into 1 inch rounds

Gratin

• Collard Greens – 1 bunch
• Red Bell Pepper – 1 each - minced
• Butter – 3 T
• A/P Flour – 6 T
• Milk – 1 C
• Redneck Cheddar Cheese – ½ C
• Parmesan Cheese – ½ C
• Panko Bread Crumb – 1 C

Bring a pot of water to a boil.

Remove collards from the stalk. Cut into 2 inch pieces.

Season water with kosher salt

Blanch collards for approximately 3-4 minutes until slightly tender

Shock collards in ice bath after boiling to stop the cooking process

Once cooled, wring out the water from the collards by hand or using a clean kitchen towel

Set aside

Cheese sauce (Mornay)

Melt butter in small sauce pot over medium heat.

Stir in flour. Cook, stirring often, for approx. 2-4 minutes to make a blonde roux. Very light color. Whisk in milk. Combine to sauce-like consistency.

Add the cheeses, cook for several minutes over med/med low heat and stir well to incorporate.

May have to add more milk to reach desired consistency of a thin to medium bodied sauce

Assembly

Add collards and bell pepper to the cheese sauce

Transfer mixture to individual cast iron pots. Fill ¾ of the way up the side.

Bake uncovered for 10 minutes until bubbling

Remove pots, top with a thin layer of panko bread crumbs, and return to the oven to until the bread crumbs are golden brown. Approx 5-8 minutes

Remove from oven. Serve immediately

Photo by Rosso & Flynn.

Step By Step Guide

Preheat oven

Clean, cut, blanch, shock, & drain collards

Cut bell pepper

Remove tenderloin from fridge, let rest at room temp

Make cheese sauce (mornay)

Season, sear, and roast tenderloin

While tenderloin is in the oven, add the collards & bell pepper to the mornay. Portion mixture into ramekins

5 minutes before the tenderloin is finished roasting, add the gratin ramekins to the over

Once desired tenderloin internal temperature is reached, remove from oven and rest

Once tenderloin is resting, remove ramekins to add panko and return to the oven

Cook gratins until the breadcrumbs are golden brown & remove from the oven

Slice the tenderloin

Plate and serve

Photo by Rosso & Flynn.