Recipe
Grillades and Grits with Creole Sauce
Savory Southern Delight: Grillades and Grits with a Spicy Creole Twist
4.5 out of 5
Indulge in the flavors of the American South with this classic dish, Grillades and Grits. Tender beef medallions are slow-cooked in a rich Creole sauce, served over creamy grits, creating a comforting and hearty meal.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Low-carb (omit grits or use cauliflower rice as a substitute), High-protein, Dairy-free (omit cheese), Paleo-friendly (omit flour and cheese)
Allergens
Dairy (can be omitted), Wheat (can be substituted with gluten-free flour)
Not suitable for
Vegan, Vegetarian, Keto (due to the presence of tomatoes and onions), Nut-free, Egg-free
Ingredients
-
1.5 lbs (680g) beef round or chuck, thinly sliced 1.5 lbs (680g) beef round or chuck, thinly sliced
-
1 cup (240ml) beef broth 1 cup (240ml) beef broth
-
1 cup (240ml) crushed tomatoes 1 cup (240ml) crushed tomatoes
-
1 onion, finely chopped 1 onion, finely chopped
-
1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
-
2 cloves of garlic, minced 2 cloves of garlic, minced
-
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
-
2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
-
1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
-
1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
-
1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
-
1/2 teaspoon (2.5g) cayenne pepper (adjust to taste) 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste)
-
Salt and black pepper to taste Salt and black pepper to taste
-
4 cups (960ml) water 4 cups (960ml) water
-
1 cup (160g) stone-ground grits 1 cup (160g) stone-ground grits
-
4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
-
1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
Nutrition
- Calories: 480 kcal / 2010 KJ
- Fat: 24g (Saturated Fat: 10g)
- Carbohydrates: 30g (Sugar: 4g)
- Protein: 36g
- Fiber: 3g
- Salt: 1.5g
Preparation
-
1.In a large skillet, heat the vegetable oil over medium-high heat. Season the beef medallions with salt and black pepper, then dredge them in flour, shaking off any excess.
-
2.Sear the beef medallions in the skillet until browned on both sides. Remove the beef from the skillet and set aside.
-
3.In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and lightly browned.
-
4.Add the crushed tomatoes, beef broth, Worcestershire sauce, paprika, dried thyme, and cayenne pepper to the skillet. Stir well to combine.
-
5.Return the beef medallions to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover the skillet, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
-
6.While the beef is simmering, prepare the grits. In a saucepan, bring the water to a boil. Slowly whisk in the grits, reduce the heat to low, and cover the saucepan. Cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
-
7.Remove the grits from the heat and stir in the butter and shredded cheddar cheese until melted and well combined.
-
8.To serve, spoon a generous portion of the creamy grits onto a plate and top with the tender beef medallions and Creole sauce. Garnish with fresh parsley if desired.
Treat your ingredients with care...
- Beef — Choose thinly sliced beef from round or chuck for tender results.
- Grits — Use stone-ground grits for the best texture and flavor.
- Cayenne pepper — Adjust the amount of cayenne pepper according to your desired level of spiciness.
- Cheddar cheese — Opt for sharp cheddar cheese for a more pronounced flavor.
- Fresh parsley — Add a sprinkle of fresh parsley on top for a pop of freshness.
Tips & Tricks
- For a thicker Creole sauce, you can mix a tablespoon of cornstarch with water and add it to the sauce during the last 10 minutes of cooking.
- If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
- Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
- Experiment with different types of cheese for the grits, such as pepper jack or smoked gouda, to add a unique twist.
- Serve the dish with a side of collard greens or sautéed spinach for a complete Southern meal.
Serving advice
Serve the Grillades and Grits hot, with the creamy grits acting as a bed for the tender beef medallions and flavorful Creole sauce. Garnish with fresh parsley for a pop of color and freshness.
Presentation advice
For an appealing presentation, spoon the creamy grits onto a plate, creating a well in the center. Place the beef medallions in the well and drizzle the Creole sauce over the top. Garnish with a sprig of fresh parsley for an added touch of elegance.
More recipes...
For Grillades and Grits
More American cuisine dishes » Browse all
Banana Split
Banana split is a classic dessert that is popular in the United States. It is made with ice cream, bananas, and a variety of toppings.
Dolly Varden Cake
Dolly Varden Cake is a classic American cake that is perfect for any occasion. It is a moist and delicious cake that is sure to impress your guests.
Chopped Cheese
Chopped Cheese is a popular sandwich that originated in New York City. It is made with ground beef, onions, peppers, and cheese. The sandwich is...