Gree-yahdz
That's how you say Grillades!
Here's another example that some of the great foods of our cultures are poor mans foods. In this Creole classic, beef medallions are served up with its delicious gravy at breakfast or brunch after a late night out or Cotillion ball, over grits which is basically a gritty way of saying polenta.
For grillades with gravy, the meat is cut into medallions, pounded flat with a mallet which is how 1lb of meat can serve up 6-8 person! The meat is then seasoned with a wonderful concoction of creole seasoning & dredged in flour.
A cast iron skillet works wonders in browning the meat, which is then cooked with roux, tomatoes & of course the 'trinity': chopped green bell pepper, onion and celery
Beef broth & red wine is most commonly used as a cooking liquid.
But what truly makes this dish so special for me and sets it apart from plain old pot roast is the seasoning as well as the finishing with a touch of red wine vinegar.
There's only one way I make my grits and this is it! Grillades on grits, nothing quite like it. So before the cool temperatures leave us and spring comes upon us not a moment too soon, now may be the perfect time to sneak in one more rib sticking meal from NOLA.
Gather the ingredients,
2 lbs beef, top round (the bottom will be much tougher!)
1/3 cup all-purpose flour
1/2 tsp Cayenne Pepper
1 tsp salt
2 tbs homemade Creole Seasoning
5-6 tbs Vegetable Oil
3 tbs Unsalted Butter
2 medium yellow Onions (to yield 3-1/2 cups chopped)
1 small green bell pepper, (to yield 1 cup chopped)
4-5 cloves peeled garlic
2 cups beef stock
1 cup dry red wine
1 tbs Worcestershire sauce
1 qty 15 oz can diced tomatoes (2 cups)
2 fresh bay leaves
1 tsp fresh thyme leaves
1 tbs Red Wine Vinegar
2 tbs all-purpose flour (for sauce)
1/2 cup Italian parsley, chopped for garnish
1 bunch green onions, thinly sliced
1 tsp salt
To serve – Creamy Grits (recipe at the bottom of this page)
Beef: Cut into ½” thick slices. With the rough end of the mallet, pound on both sides to about ¼” thickness, Quarter or half so each piece is approx 2”.
Season the Grillades with Creole seasoning and rub to thoroughly coat.
Flour mixture: Combine 1/3 cup all-purpose flour with salt & cayenne pepper. Stir to combine.
Onions: Peel, discard ends and finely chop.
Green onions: Cut the woody bottom and discard. Chop into circles and set aside.
Celery: Cut and discard 2” bottom and brown top and leaves if any. Cut into long thin strips and finely chop.
Garlic: Crush and chop. Set aside.
Dip each of the beef pieces, one at a time into the seasoned flour mixture and shake off any excess.
In a cast iron pan or Dutch oven, heat 2 tbs vegetable oil over medium heat until very hot
Add the beef pieces in a single layer, not touching. Do not overcrowd the pan.
Brown the Grillades for a few minutes on each side. Remove to a platter. Add 1 tbs more oil with each batch and continue until all the beef is golden brown on both sides.
Allow the cast-iron pan to cool slightly. Completely wipe clean the pan using kitchen paper towels being sure to remove all burnt flour from the pan.
Heat the cast iron pan once again on medium-high heat. Melt the butter & add the onions, bell Pepper, celery, garlic and 1 tsp salt. Sauté for 8-10 minutes until softened but not brown. Add 2 tbs all-purpose flour and continue to sauté for a few minutes.
Add the red wine and deglaze the pan bringing the wine to simmer.
Aadd the grillades with juices and top with diced tomatoes, beef Stock, Worcestershire sauce, bay leaves & thyme. Bring to a heavy simmer. Reduce the heat to medium-low. Cover with a lid, leaving a slight ¼” gap allowing the steam to escape.
Cook for a good 1-1/2 to 2 hours until the meat is fork tender.
Increase the heat to evaporate some of the moisture and thicken the sauce if needed.
Stir in chopped parsley, green onions & red wine vinegar. Taste and adjust seasonings.
To serve:
Mound the warm grits on serving plates, Place the steaks on top of the Grits. Spoon plenty of sauce over the Grillades & Grits, top with some more chopped parsley and green onions if desired. Serve immediately.
To serve – Creamy Grits (scroll down for recipe at the bottom of this page)
Recipe for
Grillades & Grits
Shopping list: Serves 4-6
2 lbs beef, top round
1/3 cup all-purpose flour
1/2 tsp Cayenne Pepper
1 tsp salt
2 tbs homemade Creole Seasoning
5-6 tbs Vegetable Oil
3 tbs Unsalted Butter
2 medium yellow Onions (to yield 3-1/2 cups chopped)
1 small green bell pepper, (to yield 1 cup chopped)
4-5 cloves peeled garlic
2 cups beef stock
1 cup dry red wine
1 tbs Worcestershire sauce
1 qty 15 oz can diced tomatoes (2 cups)
2 fresh bay leaves
1 tsp fresh thyme leaves
1 tbs Red Wine Vinegar
2 tbs all-purpose flour (for sauce)
1/2 cup Italian parsley, chopped for garnish
1 bunch green onions, thinly sliced
1 tsp salt
To serve – Creamy Grits
Preparation:
Beef: Cut into ½” thick slices. With the rough end of the mallet, pound on both sides to about ¼” thickness, Quarter or half so each piece is approx 2”.
Season the Grillades with Creole seasoning and rub to thoroughly coat.
Flour mixture: Combine 1/3 cup all-purpose flour with salt & cayenne pepper. Stir to combine.
Onions: Peel, discard ends and finely chop.
Green onions: Cut the woody bottom and discard. Chop into circles and set aside.
Celery: Cut and discard 2” bottom and brown top and leaves if any. Cut into long thin strips and finely chop.
Garlic: Crush and chop. Set aside.
Method:
Dip each of the beef pieces, one at a time into the seasoned flour mixture and shake off any excess.
In a cast iron pan or Dutch oven, heat 2 tbs vegetable oil over medium heat until very hot
Add the beef pieces in a single layer, not touching. Do not overcrowd the pan.
Brown the Grillades for a few minutes on each side. Remove to a platter. Add 1 tbs more oil with each batch and continue until all the beef is golden brown on both sides.
Allow the cast-iron pan to cool slightly. Completely wipe clean the pan using kitchen paper towels being sure to remove all burnt flour from the pan.
Heat the cast iron pan once again on medium-high heat. Melt the butter & add the onions, bell Pepper, celery, garlic and 1 tsp salt. Sauté for 8-10 minutes until softened but not brown. Add 2 tbs all-purpose flour and continue to sauté for a few minutes.
Add the red wine and deglaze the pan bringing the wine to simmer.
Aadd the grillades with juices and top with diced tomatoes, beef Stock, Worcestershire sauce, bay leaves & thyme. Bring to a heavy simmer. Reduce the heat to medium-low. Cover with a lid, leaving a slight ¼” gap allowing the steam to escape.
Cook for a good 1-1/2 to 2 hours until the meat is fork tender.
Increase the heat to evaporate some of the moisture and thicken the sauce if needed.
Stir in chopped parsley, green onions & red wine vinegar. Taste and adjust seasonings.
To serve:
Mound the warm grits on serving plates, Place the steaks on top of the Grits. Spoon plenty of sauce over the Grillades & Grits, top with some more chopped parsley and green onions if desired. Serve immediately.
Recipe for
Soft & Creamy Grits
Shopping list, serves 4
1-1/2 cups corn grits a.k.a polenta (not instant)
5 cups water
½ tbs salt
1/2 stick unsalted butter
1-1/4 cups milk
Method:
In a heavy bottom pan, bring water and salt to boil.
Add the grits and whisk until the mixture thickens and begins to ‘pop bubbles’. Continue stirring and add the milk.
Continue stirring until the grits cook – about 15 minutes or so.
Add the butter and continue to whisk until the grits are soft and fluffy. Remove from heat. Cover for 5-10 minutes before serving.
Taste and adjust salt.
Enjoy with Grillades!
