Best Creole Beef Grillades Recipes

CREOLE BEEF GRILLADES

Steps:

• Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.
• Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.
• Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.

CREOLE BEEF GRILLADES AND CHEESE GRITS

Steps:

• Make the Beef Grillades: Mix the spices together. Season the beef with salt and pepper. Season the flour with the Creole spices and reserve 1/4 cup. Put the remaining 1 3/4 cups flour in a large, shallow bowl, and then dredge the beef in the flour, shaking off the excess. Heat the rendered bacon fat or butter in a large skillet over medium-high heat. Cook the cutlets until golden brown, about 2 minutes on each side, making sure not to overcrowd the pan (you might have to cook in batches). Set aside the cooked cutlets on a paper towel-lined plate. Add the onions to the same pan, lower the heat to medium, and cook until the onions are a deep mahogany color, about 10 minutes. Add the celery, bell peppers and garlic and cook for another 5 minutes. Add a tablespoon of the reserved seasoned flour to the pan and mix well. Add the tomatoes and beef stock to the pan and bring to a boil. Reduce the heat to low and stir in the thyme, red pepper flakes, bay leaf and Worcestershire sauce; return the beef cutlets to the pan. Cover and simmer for 45 minutes, or until the meat is fork-tender. Discard the bay leaf. add hot sauce to taste and more salt and pepper as desired. To serve, put a heaping spoonful of Cheese Grits on a serving plate, top with 2 or 3 pieces of beef, and spoon the sauce over the meat. Garnish with scallions. Make the Cheese Grits: In a large saucepan over high heat, bring 5 cups of salted water to a boil while slowly whisking in the grits. Reduce the heat to medium low; cover and cook for 25 to 30 minutes, stirring occasionally and making sure the grits aren't sticking to the bottom of the pan; adjust the heat to low if the grits are cooking too quickly. Remove the cooked grits from the heat and stir in the butter, mascarpone or cream cheese and grated cheese. Season with sat to taste and serve warm.