Filet Mignon Grillades And Grits Recipes

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LOUISIANA GRILLADES AND GRITS



Louisiana Grillades and Grits image

Grillades and grits, a traditional Louisiana brunch or breakfast dish, made with beef or veal, grits, gravy, and vegetables.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 1h50m

Yield 8

Number Of Ingredients 19

1 to 1 1/2 pounds lean beef (or veal steaks, about 1/2-inch thick)
6 tablespoons all-purpose flour ( divided )
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons bacon drippings (or vegetable oil)
1 large onion (cut into 4 wedges, sliced)
1/2 cup celery (chopped)
1 cup bell pepper (red and green, chopped)
2 garlic cloves (minced)
1 1/4 cups beef broth
1 can (14.5 ounces) tomatoes (diced )
1/2 teaspoon thyme (dried leaf)
1/2 teaspoon basil (dried leaf)
1/2 teaspoon red pepper (crushed, or to taste)
Dash Tabasco (other hot pepper sauce, or to taste)
Dash kosher salt (or to taste)
1 to 2 tablespoons fresh parsley (chopped)
4 to 5 cups grits (hot, cooked)
Optional: 1/2 cup green onion (sliced, for garnish)

Steps:

  • Gather the ingredients.
  • Cut the steaks into 2-inch pieces. Combine 4 tablespoons of flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; dredge steak pieces.
  • Heat 2 tablespoons of the oil in a heavy skillet over medium-high heat; cook the meat, turning the pieces to brown both sides. Remove the meat to a plate and set aside.
  • Add the onion, celery, and bell pepper to the same pan and cook until onion is translucent, stirring frequently. Add the garlic and cook, stirring, for 2 minutes longer.
  • Remove the vegetables to a plate and set aside. Add the remaining 2 tablespoons of oil and stir in the remaining 2 tablespoons of flour. Stir the mixture well and cook, stirring constantly, until the roux mixture is medium brown in color. Return the onion mixture to the pan and add the beef broth; stir until smooth.
  • Return the meat to the pan and add the tomatoes. Sprinkle with the thyme, basil, red pepper, and a little Tabasco. Reduce heat to a simmer and cook until tender, about 40 to 60 minutes, or until meat is tender. Taste and add salt and pepper as needed; stir in the fresh chopped parsley.
  • Serve the grillades with hot buttered grits and a garnish of sliced green onions, if desired. Enjoy!

Nutrition Facts : Calories 439 kcal, Carbohydrate 30 g, Cholesterol 82 mg, Fiber 3 g, Protein 26 g, SaturatedFat 7 g, Sodium 391 mg, Sugar 3 g, Fat 23 g, ServingSize 6-8 Servings, UnsaturatedFat 0 g

GRILLADES AND GRITS



Grillades and Grits image

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 28

1 1/2 pounds beef top round, cut into 2-inch pieces
1/4 teaspoon dried thyme
1 pound veal top round, cut into 2-inch pieces
Essence, recipe follows
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Baked cheese grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

FILET MIGNON GRILLADES AND GRITS



Filet Mignon Grillades and Grits image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 21

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
Freshly ground pepper
2 tablespoons canola oil
1 tablespoon butter
3 medium red bell peppers, seeded, and thinly sliced vertically
3 ribs celery, thinly sliced on the diagonal
2 medium onions, thinly sliced
15 cloves garlic, thinly sliced
1/2 cup red wine
3 cups veal stock
2 large tomatoes, peeled, seeded, cored and chopped
1 tablespoon unsalted butter
1/2 yellow onion, cut into a very small dice
8 cups skim milk
1/2 teaspoon kosher salt
Freshly ground pepper
2 cups stone-ground grits
3 tablespoons chopped thyme leaves
1 bunch green onions, thinly sliced

Steps:

  • Make the Grillades: Gently pound the filet tips with a smooth meat mallet to approximately 1/4-inch thickness. Place the seasoned flour in a bowl. Sprinkle the cutlets with salt and pepper, dust them with the seasoned flour, and shake any excess back into the bowl. Reserve 1/4 cup of the seasoned flour.
  • Heat 1 tablespoon canola oil and 1/2 tablespoon butter in a heavy pot or Dutch oven over high heat. Working in 3 batches, saute the floured cutlets, turning once, until well browned, about 30 seconds per side. (Add some of the remaining 1 tablespoon canola oil and 1/2 tablespoon of butter between the second and third batches.) Transfer the grillades to a plate. Scrape the pot with a wooden spoon to remove any particles from the bottom.
  • Add the peppers, celery, onion, and garlic to the pot, and scrape the bottom with a wooden spoon. Season with salt and pepper, cover, and cook until tender and brown, about 8 minutes. Add the reserved seasoned flour to the vegetables and cook, stirring, until any liquid is absorbed and the vegetables start turning a darker brown, about 1 1/2 minutes. Scrape the bottom of the pot with a wooden spoon to cook the flour and give the sauce some color. Add the wine, lower the heat, and simmer for 2 minutes.
  • Gradually stir in the stock, again scraping the bottom of the pan with a wooden spoon, and bring to a boil. Add the tomatoes, bring to a boil again, and reduce to a slow simmer. Simmer until the sauce is thick enough to coat the back of the spoon, about 30 to 45 minutes. Season with salt and pepper, to taste.
  • 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 pepper, to taste. Bring to a simmer while stirring occasionally. Add the grits, stir thoroughly to blend with the milk, and boil for about 2 minutes. Reduce the heat and simmer, stirring frequently, until the grits thicken, about 20 to 30 minutes. Stir in the thyme. Cover, turn off the heat, and let rest for 10 minutes. Season with salt and pepper, to taste.
  • To serve, place 4 pieces of the grillade on each plate spoon some of the vegetables and sauce over the top. Sprinkle with green onions and spoon a portion of grits in center of each plate.
  • Ochsner Criteria Slimmed Down Original Recipe
  • Calories: Less than 800 595 calories 678 calories
  • Total Fat: Less than 20gm 20.7 grams 29.3 grams
  • Saturated Fat: Less than 8gm 7.6 gm 15.5 gm
  • Cholesterol: Less than 150mg 71 mg 152 mg
  • Sodium: Less than 1000 780 mg 1111 mg

GRILLADES AND GRITS



Grillades and Grits image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

4 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup quick grits
Cayenne pepper
1 pound round steak, cut into strips
Creole Seasoning, for seasoning steak strips
Flour, for dredging
5 strips bacon
1 small onion, chopped
1 small bell pepper, sliced in 1/4-inch rounds
Water, to make gravy

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.

GRITS AND GRILLADES



Grits and Grillades image

Provided by Food Network

Time 1h13m

Yield 4 servings

Number Of Ingredients 17

2 cups grits
1/4 cup heavy cream
1 clove garlic, chopped
4 tablespoons (1/2 stick) unsalted butter
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1/4 green bell pepper, chopped
1/4 red onion, chopped
1 tomato, cut into small cubes
1 tablespoon Creole seasoning
1 cup beef stock
1 cup veal stock
1/2 cup tomato sauce
1/2 cup red wine
1/2 cup olive oil
1/2 cup flour, plus more for dusting
4 (4-ounce) pieces baby veal, pounded 1/16-inch thick

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.

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