Grillades are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.
Despite the name, grillades are not grilled, but fried or seared. For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes. The “trinity” (chopped bell pepper, onion and celery), garlic, beef broth and wine are called for in many recipes. Thyme, bay leaves and cayenne or hot sauce are common seasonings. The braising liquid is used as a gravy for the finished dish.
For ”grillades and grits”, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both.
This dish is served in many restaurants in New Orleans.
- For the Grillades:
- 2 lbs round steak pounded to 1/4 inch thickness and cut into 2 inch squares
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon Creole Seasoning
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions diced
- 2 cloves garlic minced
- 1 large red bell pepper about 1 cup, diced
- 1/2 cup celery diced
- 2 cups tomatoes diced or 1 (14 oz) can diced tomatoes, drained
- 1/3 cup all-purpose flour
- 5 tablespoons unsalted butter (or 5 tablespoons extra virgin olive oil)
- 3 cups beef broth
- 1 tablespoon red wine vinegar
- 3 bay leaves
- 1 tablespoon Creole seasoning see below
- 2 tablespoons fresh parsley chopped
- For the Grits:
- 1 cup stone-ground old-fashioned grits not instant
- 5 cups milk
- 1 teaspoon salt
Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
Return the vegetables to the skillet and add the tablespoon of Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.
Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
Serve the grillades and gravy ladled over hot grits (see below).
For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.
Where do grillades come from?
Calories: 663kcal | Carbohydrates: 51g | Protein: 48g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 145mg | Sodium: 1327mg | Potassium: 1230mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2351IU | Vitamin C: 38mg | Calcium: 318mg | Iron: 5mg