New Orleans Grillades And Grits Recipe

Cooking Directions

• STEP 1.In a large skillet, brown the beef medallions on both sides.
• STEP 2.Remove the beef from the skillet and set aside.
• STEP 3.In the same skillet, sauté onions, bell peppers, and celery until softened.
• STEP 4.Add garlic, thyme, and bay leaves and cook for another minute.
• STEP 5.Stir in tomato paste, Worcestershire sauce, and beef broth.
• STEP 6.Return the beef to the skillet and simmer for 1-2 hours until tender.
• STEP 7.In a separate pot, cook the grits according to package instructions.
• STEP 8.Stir in butter and cheese until melted and creamy.
• STEP 9.Serve the grillades over the creamy grits and garnish with green onions.

Cooking Tips

• For extra flavor, marinate the beef medallions in a mixture of Worcestershire sauce, garlic, and herbs overnight.
• If the gravy is too thick, add more beef broth to thin it out.
• Garnish with hot sauce or pickled peppers for a spicy kick.

Storage and Serving

• Leftover grillades and grits can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over low heat, adding a splash of beef broth to prevent drying out.
• Serve with a side of crusty French bread and a fresh green salad.