NEW ORLEANS GRILLADES AND GRITS
For a true taste of the South, enjoy these savory and fork tender meat cutlets and gravy served over creamy grits!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 2h15m
Number Of Ingredients 22
Steps:
- Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
- Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
- Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
- Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
- Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
- Serve the grillades and gravy ladled over hot grits (see below).
- For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
- Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.
PORK GRILLADES AND GRITS
Before Hurricane Katrina came to New Orleans, John Besh was simply a good chef with a fancy restaurant that had a habit of making top 10 lists around the country. After the storm, he became known as the ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself. This is his take on a classic New Orleans dish of long-simmered medallions of meat in a thick gravy, served over grits, and it is totally and completely delicious. (Sam Sifton)
Provided by Kim Severson
Categories brunch, dinner, main course, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
- Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
- While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
- Season pork to taste and serve over grits.
GRILLADES AND GRITS
Provided by Emeril Lagasse
Yield 6 servings
Number Of Ingredients 28
Steps:
- In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
GRITS AND GRILLADES
Provided by Food Network
Time 1h13m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook the grits according to package directions. Keep warm.
- Bring the cream and garlic to a boil in a stockpot until the cream rises. Add the butter and whisk until creamy. Add the peppers, onions, tomatoes, and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes. Add the beef stock, veal stock, tomato sauce, red wine, and 2 cups water and bring to a boil.
- Meanwhile, in a frying pan, whisk together the olive oil and flour and cook until it becomes dark brown to make a roux. After the ingredients in the stockpot begin to boil, add the roux and whisk until the sauce thickens. Cook on low, stirring occasionally, about 20 minutes.
- Dust the veal with flour. Pour 2 tablespoons olive oil in a large frying pan and saute the veal until golden brown, about 90 seconds per side. Take the veal out of the pan and cut into strips. Place 1/2 cup grits on the bottom of a large bowl. Add the veal strips and sauce.
BEEF GRILLADES WITH CHEESY FRESH CORN AND SWEET ONION GRITS
Provided by Bobby Flay
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 350 degrees F.
- For the grillades: Cut the steak in half. Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness. Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces.
- Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined. Put the flour in a shallow baking dish and season it with salt and pepper.
- Heat the butter and canola oil in a large, high-sided saute pan over high heat. Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat. Transfer the steak to a plate as you finish each batch. Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the spice mixture and cook, stirring, for 1 minute. Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil. Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes.
- When done, remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes. Season with a splash of vinegar. Add honey, salt and pepper to taste; stir in the parsley. Before serving, return the grillades to the pan, cover and warm them up over medium-low heat.
- For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the corn, season with salt and pepper and cook for a few minutes. Add the milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.
- To serve: Use a slotted spoon to transfer the grillades to a shallow platter. Pour over some of the gravy. Top with the grits, poached eggs if using, and some of the remaining gravy. Garnish with green onions and parsley.
GRILLADES AND GRITS
Steps:
- Grits:
- Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired.
- Grillades:
- Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through,
- Serve the grillades over the grits.
More about "filet mignon grillades and grits recipes"
GRITS AND GRILLADES RECIPE TRADITIONAL LOUISIANA STYLE - THE …
Web May 19, 2021 4 to 5 cups warm, buttered cooked grits 1/2 cup thinly sliced green onion, for garnish, optional Steps to Make It Gather the ingredients. Cut the steaks into 2-inch pieces. Combine 4 tablespoons of flour, 1/2 …
From thespruceeats.com
From thespruceeats.com
See details
EASY GRILLED FILET MIGNON RECIPE - THE SPRUCE EATS
Web Oct 14, 2022 4 3-ounce filets mignon steaks, each about 1 3/4 inches thick 1 tablespoon grapeseed oil, or avocado oil Steps to Make It Gather the ingredients. Preheat the grill to high heat. Combine the salt and black …
From thespruceeats.com
From thespruceeats.com
See details
FILET MIGNON WITH GARLIC BUTTER - DINNER AT THE ZOO
Web Jul 29, 2020 Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste. Heat a heavy pan such as a cast iron skillet over high heat. Add the oil to the pan. Place the steaks in the …
From dinneratthezoo.com
From dinneratthezoo.com
See details
HOW TO COOK PERFECT FILET MIGNON: EASY FILET MIGNON …
Web Mar 21, 2023 Written by MasterClass. Last updated: Mar 18, 2023 • 3 min read. An intimidating cut of beef with a fancy French name and price tag to match, filet mignon is actually one of the easier steaks to cook. Since it …
From masterclass.com
From masterclass.com
See details
FILET MIGNON GRILLADES AND GRITS - PLAIN.RECIPES
Web Make the Grits: Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the milk and season with salt and …
From plain.recipes
From plain.recipes
See details
GRIT CAKES WITH PORK GRILLADES - SOUTHERN LIVING
Web Mar 20, 2021 Directions. Line a 15- x 10-inch rimmed baking sheet with parchment paper. Bring milk, 2 cups water, and 1 teaspoon of the kosher salt to a boil in a large saucepan …
From southernliving.com
From southernliving.com
See details
USING AN INSTANT POT SHAVES HOURS OFF THIS GRILLADES AND GRITS RECIPE
Web Aug 24, 2021 Instructions. To make the grillades: Use paper towels to pat beef dry and season with salt and black pepper. Transfer to a large bowl and toss with the flour until …
From southernkitchen.com
From southernkitchen.com
See details
GRILLED FILET MIGNON - HEY GRILL, HEY
Web Dec 23, 2019 Cook the mushrooms. Preheat a large skillet over medium heat. Add 2 teaspoons olive oil to the pan. Add the shallots and cook for 2 minutes. Add the garlic …
From heygrillhey.com
From heygrillhey.com
See details
FILET MIGNON GRILLADES AND GRITS | RECIPE | GRITS RECIPE, RECIPES, FOOD
Web Sep 15, 2012 - Get Filet Mignon Grillades and Grits Recipe from Food Network. ... Sep 15, 2012 - Get Filet Mignon Grillades and Grits Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
See details
GRILLADES AND GRITS MAKE A COMFORTING MEAL... - REFLECTOR.COM
Web Mar 24, 2023 Grits are comfort food for the South and when topped with a hot steaming ladle of a rich, flavorful sauce filled with veggies and tender pieces of steak this dish is …
From reflector.com
From reflector.com
See details
GRILLADES AND GRITS RECIPE | SAVEUR
Web Feb 28, 2022 Ingredients For the grillades: 1 ⁄ 2 cup all-purpose flour; Kosher salt and freshly ground black pepper; 1 lb. veal cutlet, pounded ¼-in. thin; 3 tbsp. unsalted butter, …
From saveur.com
From saveur.com
See details
FILET MIGNON GRILLADES AND GRITS | RECIPE | GRITS RECIPE, …
Web Nov 12, 2017 - Get Filet Mignon Grillades and Grits Recipe from Food Network. ... Nov 12, 2017 - Get Filet Mignon Grillades and Grits Recipe from Food Network. Pinterest. …
From pinterest.ca
From pinterest.ca
See details
FILET MIGNON GRILLADES AND GRITS – RECIPES NETWORK
Web Ingredients. 1 1/2 pounds beef tenderloin, cut into chunks; 1 cup all-purpose flour, seasoned with 1/2 teaspoon kosher salt and pepper; 1/2 teaspoon kosher salt
From recipenet.org
From recipenet.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love