📝 About This Recipe
A cornerstone of the classic Creole ‘reveillon’ and Sunday brunch traditions, Grillades and Grits features tender medallions of veal or beef slow-simmered in a rich, mahogany gravy. The dish is infused with the 'Holy Trinity' of New Orleans cooking—onions, celery, and bell peppers—and a deep, savory tomato base that develops incredible complexity over time. Served over a bed of creamy, buttery stone-ground grits, it is the ultimate comfort food that captures the elegant yet soulful spirit of the French Quarter.
🥗 Ingredients
The Meat
- 2 pounds Round Steak or Veal Scallopini (cut into 2-inch medallions and pounded to 1/4 inch thickness)
- 1/2 cup All-purpose Flour (for dredging)
- 2 tablespoons Creole Seasoning (divided use)
- 3 tablespoons Vegetable Oil (for searing)
The Gravy (The Holy Trinity & Aromatics)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 3 cups Beef Stock (low sodium preferred)
- 1 can (14.5 oz) Crushed Tomatoes (with juices)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
Creamy Grits
- 1.5 cups Stone-ground White Grits (not instant or quick-cooking)
- 4 cups Water
- 1 cup Heavy Cream
- 4 tablespoons Unsalted Butter
- 1 cup Sharp Cheddar Cheese (shredded (optional))
👨🍳 Instructions
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1
Season the meat medallions generously on both sides with 1 tablespoon of the Creole seasoning. Let them sit at room temperature for 15 minutes.
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2
Place the flour in a shallow bowl. Dredge each piece of meat in the flour, shaking off any excess. Reserve 2 tablespoons of the leftover seasoned flour for the gravy.
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3
In a large heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat. Sear the meat in batches until deeply browned on both sides (about 3 minutes per side). Remove to a plate and set aside.
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4
In the same pot, add the onion, bell pepper, and celery. Sauté for 5-7 minutes, scraping the bottom of the pot to release the flavorful browned bits (fond).
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5
Stir in the minced garlic and the reserved 2 tablespoons of seasoned flour. Cook for 2-3 minutes, stirring constantly, until the flour smells nutty and turns a light golden brown.
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6
Slowly whisk in the beef stock, followed by the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and the remaining Creole seasoning.
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7
Return the meat and any accumulated juices to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour and 15 minutes, or until the meat is fork-tender.
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8
While the meat simmers, prepare the grits. In a medium saucepan, bring 4 cups of water and a pinch of salt to a boil.
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9
Slowly whisk in the grits. Reduce heat to low, cover, and cook according to package directions (usually 20-40 minutes for stone-ground), whisking occasionally to prevent sticking.
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10
Once the grits are tender, stir in the heavy cream, butter, and cheese (if using). Keep warm until the grillades are ready.
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11
Check the grillades; if the gravy is too thin, simmer uncovered for the last 10 minutes. Taste and adjust seasoning with salt, pepper, or a dash of hot sauce.
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12
To serve, spoon a generous portion of grits into a shallow bowl and top with several medallions of meat and a ladle of the rich Creole gravy.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits lack the nutty flavor and creamy bite required for this dish. If using beef, top round or eye of round is traditional, but ensure you pound it thin to break down muscle fibers for maximum tenderness. Don't rush the searing process; that deep brown crust on the meat is what gives the gravy its signature 'mahogany' color and depth. For an even richer gravy, add a splash of dry red wine or sherry when deglazing the vegetables. If the gravy gets too thick while simmering, simply splash in a little more beef stock or water to reach your desired consistency.
🍽️ Serving Suggestions
A classic New Orleans Brandy Milk Punch or a spicy Bloody Mary. A side of garlicky sautéed spinach or braised collard greens to cut through the richness. Warm, crusty French bread to soak up every last drop of the savory gravy. A few dashes of Crystal or Tabasco hot sauce at the table for those who like extra heat. Freshly chopped parsley and scallions sprinkled over the top for a pop of color and freshness.