📝 About This Recipe
A cornerstone of the classic Creole 'Reveillon' breakfast, this dish features tender medallions of veal or beef slow-simmered in a rich, mahogany-hued gravy infused with the 'Holy Trinity' of aromatics. The savory, wine-laced sauce creates a stunning contrast when ladled over a bed of buttery, slow-cooked stone-ground grits. It is the ultimate comfort food that captures the soulful, sophisticated spirit of Louisiana’s culinary heritage.
🥗 Ingredients
The Grillades
- 2 pounds Beef Round Steak or Veal Cutlets (cut into 2-inch medallions and pounded 1/4 inch thick)
- 1/2 cup All-purpose Flour (for dredging)
- 3 tablespoons Vegetable Oil or Lard (for searing)
- 1 large Yellow Onion (finely chopped)
- 1 medium Green Bell Pepper (finely chopped)
- 2 stalks Celery (finely chopped)
- 3 cloves Garlic (minced)
- 3 cups Beef Stock (unsalted or low-sodium)
- 1/2 cup Red Wine (dry red like Cabernet or Merlot)
- 1 cup Canned Crushed Tomatoes (with juices)
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Creole Seasoning (such as Tony Chachere's or Zatarain's)
- 1/2 teaspoon Dried Thyme
The Creamy Grits
- 1 cup Stone-Ground White Corn Grits (not instant or quick-cooking)
- 2 cups Whole Milk
- 2 cups Water
- 4 tablespoons Unsalted Butter
- 1/2 cup Sharp Cheddar Cheese (finely shredded (optional))
- to taste Salt and Black Pepper
For Garnish
- 1/4 cup Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Season the meat medallions generously with Creole seasoning. Dredge each piece in flour, shaking off the excess. Reserve 2 tablespoons of the leftover flour for the gravy.
-
2
In a large heavy-bottomed Dutch oven, heat the oil over medium-high heat. Sear the meat in batches until deeply browned on both sides, about 3 minutes per side. Remove the meat and set aside on a plate.
-
3
In the same pot, add the onion, bell pepper, and celery (the Holy Trinity). Sauté for 5-7 minutes, scraping the bottom of the pot to release the browned bits (fond).
-
4
Stir in the minced garlic and the reserved 2 tablespoons of flour. Cook for 2-3 minutes until the flour smells toasted and turns a light peanut butter color.
-
5
Slowly whisk in the red wine, followed by the beef stock, crushed tomatoes, Worcestershire sauce, and thyme. Bring the liquid to a simmer.
-
6
Return the seared meat and any accumulated juices to the pot. Cover, reduce heat to low, and simmer gently for 1 hour and 15 minutes, or until the meat is fork-tender and the gravy has thickened.
-
7
While the grillades simmer, start the grits. In a medium saucepan, combine the milk, water, and a pinch of salt. Bring to a gentle boil.
-
8
Whisk in the stone-ground grits slowly to avoid clumps. Reduce heat to the lowest setting and cover.
-
9
Cook the grits for 45-60 minutes, whisking every 10 minutes. If they become too thick, add a splash of warm water or milk.
-
10
Once the grits are creamy and tender, whisk in the butter and cheddar cheese (if using). Season with salt and plenty of cracked black pepper.
-
11
Taste the grillades gravy; adjust seasoning with more salt or Creole seasoning if needed. The meat should be tender enough to cut with a spoon.
-
12
To serve, place a generous scoop of grits in a shallow bowl. Create a small well in the center and ladle the grillades and plenty of gravy over the top.
-
13
Garnish with sliced green onions and fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Use stone-ground grits rather than 'instant' for the best texture; they have a distinct corn flavor and a pleasant chew. If the gravy is too thin after simmering, remove the lid for the last 15 minutes of cooking to let it reduce. Don't rush the browning of the meat—that deep sear provides the foundational color and flavor for the entire gravy. For a truly authentic touch, use a cast-iron Dutch oven to ensure even heat distribution and a better roux base. If the grits get cold and stiff, whisk in a little more warm milk just before serving to restore their creaminess.
🍽️ Serving Suggestions
A crisp, cold glass of iced tea or a spicy Bloody Mary for a traditional brunch. A side of garlicky sautéed spinach or collard greens to balance the richness. Warm, crusty French bread to soak up every last drop of the savory mahogany gravy. A dash of your favorite Louisiana-style hot sauce for those who prefer an extra kick. A simple fruit salad of ambrosia or citrus to cleanse the palate after the meal.