Grillades and Grits with Creole Sauce

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. 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. 2.
   Sear the beef medallions in the skillet until browned on both sides. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Add the crushed tomatoes, beef broth, Worcestershire sauce, paprika, dried thyme, and cayenne pepper to the skillet. Stir well to combine.
5. 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. 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. 7.
   Remove the grits from the heat and stir in the butter and shredded cheddar cheese until melted and well combined.
8. 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.