Creole Grillades

Name: Creole Grillades
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: cajun
Ingredients: 600 g beef round steak (cut into 2-inch medallions, pounded to 1/4-inch thickness); 0.5 cup all-purpose flour (for dredging, plus extra for roux); 0.25 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch cayenne pepper; 3 tbsp oil (vegetable or canola, for browning and roux); 1 pcs onion (large, finely chopped); 1 pcs green bell pepper (large, finely chopped); 2 pcs celery (stalks, finely chopped); 4 pcs garlic (cloves, minced); 3 pcs tomato (large, ripe, peeled and chopped); 2 cup water; 1 pcs bay leaf; 1 tsp dried thyme; 1 tbsp Worcestershire sauce; 0.5 tsp hot sauce (Louisiana-style); 2 tbsp parsley (fresh, chopped, for garnish); 2 tbsp green onion (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

8/10

Tender medallions of beef simmered low and slow in a rich, roux-based Creole gravy with bell peppers, onions, and tomatoes. This New Orleans classic brings deep, savory flavor with just the right kick of spice, traditionally served over creamy grits for a hearty brunch.

PREP

25m

COOK

120m

SERVES

SERVING SIZE IS FOR GRILLADES AND GRAVY, TYPICALLY SERVED OVER 1 CUP OF GRITS.

423 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Season and pound the beef medallions.
1.Cut the beef round steak into 2-inch pieces.
2.Place pieces between plastic wrap and pound with a meat mallet to 1/4-inch thickness.
3.Season both sides with salt, black pepper, and cayenne pepper.
prep · ~3 min
Dredge the medallions in flour.
1.Spread 0.5 cup all-purpose flour on a flat plate.
2.Dredge each seasoned medallion in flour, shaking off excess.
3.Reserve remaining flour for the roux.
fry · ~10 min
Brown the medallions in batches.
1.Heat 2 tablespoons of oil in a dutch oven over medium-high heat until shimmering.
2.Working in batches, brown the medallions for 2-3 minutes per side until deep golden.
3.Transfer seared medallions to a plate and set aside.
TIPDon't crowd the pot — overcrowding steams the meat instead of searing it. Cook in two batches if needed.
fry · ~7 min
Make the Creole roux.
1.Add remaining 1 tablespoon oil to the same dutch oven over medium heat.
2.Sprinkle 2 tablespoons of the reserved dredging flour into the oil.
3.Whisk constantly and cook until the roux turns a deep peanut-butter brown, about 5-7 minutes.
TIPKeep whisking — a burnt roux tastes bitter and can't be saved. Lower the heat if it darkens too fast.
saute · ~6 min
Cook the holy trinity and aromatics.
1.Immediately add chopped onion, green bell pepper, and celery to the roux.
2.Cook, stirring often, until vegetables are softened, about 5 minutes.
3.Add minced garlic and sauté for 1 minute until fragrant.
simmer · ~5 min
Build the Creole sauce.
1.Add chopped tomatoes, water, bay leaf, dried thyme, Worcestershire sauce, and hot sauce.
2.Stir well, scraping any browned bits from the bottom of the pot.
3.Bring the sauce to a gentle boil.
simmer · ~105 min
Braise the grillades until fork-tender.
1.Return the browned medallions to the pot, nestling them into the sauce.
2.Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours.
3.Stir occasionally, adding a splash of water if the sauce thickens too much.
TIPThe grillades are ready when the meat pulls apart easily with a fork. If still tough, simmer another 15-20 minutes.
assemble · ~2 min
Garnish and serve.
Remove the bay leaf. Taste and adjust seasoning with a pinch more cayenne or salt if needed. Spoon the grillades and gravy generously over hot grits, and scatter fresh parsley and chopped green onion on top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pound the beef to an even 1/4-inch thickness for consistent tenderness and quicker braising.
2
Don't skip the step of browning the medallions in batches — overcrowding causes steaming, not searing.
3
Whisk the roux constantly and watch the color carefully; a deep peanut-butter brown is perfect.
4
For the most tender grillades, braise at a gentle simmer — a rapid boil will toughen the meat.
5
Make the grillades a day ahead; the flavors meld and deepen overnight, making them even better.
6
Taste the gravy before serving and adjust the cayenne or hot sauce to your preferred heat level.
7
Leftover grillades can be refrigerated for up to 3 days or frozen for up to 2 months.

RECIPE VARIATIONS

Adapt it for your goals.

Cajun & Smoky

Replace half the cayenne with smoked paprika and add 1/2 teaspoon filé powder at the end for a smokier, more rustic Cajun profile.

Extra Veggie Gravy

Extra-Veggie Gravy

Sauté 1 cup sliced mushrooms with the holy trinity for an earthy depth, or add diced okra during the last 30 minutes of braising for a traditional gumbo feel.

Healthier / Leaner

Use top round or sirloin and trim all visible fat. Substitute avocado oil for the roux and reduce oil to 2 tablespoons total; the gravy will still be rich but lighter.

Serving Variation

Instead of grits, serve the grillades over creamy polenta, mashed potatoes, or even crusty French bread to soak up the gravy.

Spicy Kick

Add 1 finely chopped jalapeño or serrano with the garlic for an extra layer of fresh heat.

HEALTH BENEFITS