Grillades and Grits
Tender, slow-simmered medallions of beef in a rich, smoky tomato and bell pepper gravy, served over a bed of creamy, buttery stone-ground grits. This beloved New Orleans Creole classic transforms humble ingredients into a deeply comforting, soul-warming brunch or supper. A true taste of Louisiana in every savory, fork-tender bite.
For 4 servings
- prep · ~10 min
Pound and season the beef medallions.
1.Place beef medallions between sheets of plastic wrap and gently pound to 1/4-inch thickness.2.Season both sides of each medallion with a pinch each of salt, black pepper, and cayenne.3.Spread 1/2 cup of flour on a plate and dredge each medallion, shaking off excess.TIPPounding ensures even cooking and tender meat. Don't skip it. - fry · ~15 min
Sear the medallions in batches.
1.Heat 1/4 cup vegetable oil in a large Dutch oven over medium-high heat.2.Working in batches, sear medallions for 2-3 minutes per side until deeply browned.3.Transfer seared medallions to a plate and set aside.TIPDon't crowd the pot—browning in batches builds flavor for the whole dish. - fry · ~20 min
Make a dark roux.
1.Reduce heat to medium. Add remaining 1/4 cup oil and 1/4 cup flour to the pot.2.Whisk continuously for 15-20 minutes until the roux turns a deep, milk-chocolate brown.TIPPatience is key. Stop whisking and it will burn. Aim for the color of an old penny. - saute · ~10 min
Sauté the Holy Trinity vegetables.
1.Add 2 tablespoons of oil to the roux along with chopped onions, bell pepper, and celery.2.Cook, stirring often, for 8-10 minutes until softened and lightly browned.3.Add minced garlic and cook until fragrant, about 1 minute more.TIPThe moisture from the vegetables will stop the roux from cooking further. - simmer · ~120 min
Build the gravy and braise the grillades.
1.Stir in diced tomatoes, 2.5 cups water, bay leaves, thyme, Worcestershire, and hot sauce.2.Bring to a boil, then return the beef medallions and any accumulated juices to the pot.3.Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is very tender.4.Add a pinch more water if the gravy gets too thick.TIPStir gently when the meat is in the pot to keep the medallions intact. - simmer · ~1 min
Adjust seasoning and finish the grillades.
1.Remove bay leaves with a spoon.2.Taste the gravy and adjust with a final pinch of salt and black pepper if needed.TIPThe gravy should be rich and well-seasoned, clinging to the tender beef. - boil · ~30 min
Cook the creamy grits.
1.In a medium saucepan, bring 4 cups of water with a pinch of salt to a rolling boil.2.Slowly whisk in the stone-ground grits.3.Reduce heat to low, cover, and simmer for 25-30 minutes, whisking every 5 minutes, until thick and creamy.4.Remove from heat and whisk in the butter until melted.TIPConstant whisking, especially early on, prevents lumps. Real stone-ground grits need a long, gentle simmer. - assemble · ~3 min
Plate the grillades and grits.
1.Spoon a generous helping of creamy grits into the center of each warmed plate.2.Create a small well in the middle of the grits with the back of a spoon.3.Place 2 to 3 grillades medallions over the grits and ladle the rich gravy over the top.4.Garnish with chopped fresh parsley and sliced green onions.TIPWarm the plates first for a truly restaurant-style presentation.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the beef round to 1/4-inch for tender medallions that cook evenly in the gravy.
- 2Bake the roux to a deep milk-chocolate brown for a nutty, robust flavor base.
- 3Never stop whisking the roux—it burns quickly and you'll have to start over.
- 4Use coarse stone-ground grits, not instant, for the classic creamy, toothsome texture.
- 5Simmer the grillades covered on low for 1.5–2 hours until the beef is fork-tender.
- 6Stir the grits every 5 minutes during cooking to prevent lumps and ensure creaminess.
- 7Warm the serving plates before plating for an authentic New Orleans presentation.
- 8Add a splash of water to the gravy if it thickens too much during the long simmer.
Adapt it for your goals.
Make-ahead friendly
Prepare the grillades and gravy a day ahead; the flavors deepen overnight. Reheat gently on the stove, adding a splash of water to thin the gravy, then cook fresh grits just before serving.
lower fatLower-fat
Reduce the oil for the roux to 2 tablespoons and use a lean cut like beef eye round. Skip the butter in the grits and stir in a splash of low-fat milk for creaminess.
smoky variationSmoky variation
Add 1/2 teaspoon of smoked paprika to the roux or use andouille sausage (sliced) seared alongside the beef for an extra layer of Louisiana smoke and spice.
vegetarian twistVegetarian twist
Replace beef with thickly sliced portobello mushrooms and use vegetable broth instead of water. Sear mushrooms until deeply browned, then proceed with the roux-based gravy for a hearty, satisfying dish.
Why this is on our healthy list.
Protein-Rich Beef
Top round beef provides high-quality protein essential for muscle repair and satiety, making this a filling main course.
Vitamin C from Bell Peppers
Green bell peppers add a generous dose of vitamin C, supporting immune function and collagen production.
Fiber from Stone-Ground Grits
Coarse, stone-ground grits retain more fiber than instant varieties, promoting healthy digestion and steady energy release.
Antioxidants from Tomatoes
Diced tomatoes contribute lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Phytonutrients in Garlic and Onions
Garlic, onions, and celery in the Holy Trinity provide allicin and flavonoids that support cardiovascular health.
Frequently asked questions
They need a longer, gentler simmer. Cook covered on low heat for a full 1.5 to 2 hours until the medallions are fork-tender.
