Grillades and Grits

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot with lid
• •Meat mallet or heavy skillet for pounding
• •Heavy-bottomed saucepan for grits
• •Wooden spoon for stirring grits

Instructions

1. 1

   Season the beef

   Lay your beef medallions on a cutting board and pound them gently with a meat mallet to about a quarter-inch thickness. Combine one tablespoon of the Cajun seasoning with the salt and black pepper in a small bowl. Season both sides of every medallion generously, pressing the spices into the meat. This is where flavor begins, not where it ends. Let the beef sit at room temperature for twenty minutes while you prep everything else.

   Bottom round is traditional and economical, but sirloin works beautifully if you want something more tender. The long braise makes even tough cuts surrender.
2. 2

   Dredge and brown the medallions

   Put the flour in a shallow dish and add the remaining tablespoon of Cajun seasoning, whisking to combine. Dredge each medallion in the seasoned flour, shaking off excess. Heat two tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches so you don't crowd the pan, brown the medallions for two to three minutes per side until they develop a deep golden crust. The meat should sizzle aggressively when it hits the pan. If it doesn't, your pot isn't hot enough. Transfer browned medallions to a plate and repeat with remaining oil and beef.

   Don't move the meat once it hits the pan. Let it develop that crust undisturbed. That's where the flavor lives.
3. 3

   Build the holy trinity

   Reduce heat to medium. Add the butter to the drippings in the pot. When it foams, add the onion, celery, and bell pepper. This is the holy trinity, and you'll season it now with a generous pinch of salt. Cook, stirring occasionally and scraping up any browned bits from the bottom, until the vegetables soften and the onions turn translucent, about eight to ten minutes. Add the white parts of the green onions and the garlic, cooking for another minute until fragrant. Your kitchen should smell like Louisiana by now.

4. 4

   Add tomatoes and liquids

   Stir in the tomato paste and cook for one minute, letting it darken slightly. Add the diced tomatoes with their juice, the beef stock, and the red wine. Scrape the bottom of the pot vigorously to release every bit of fond. Those browned bits are pure concentrated flavor. Add the bay leaves, thyme sprigs, Worcestershire sauce, and cayenne. Bring the liquid to a simmer.

   If you don't cook with wine, substitute an equal amount of beef stock plus a tablespoon of red wine vinegar for brightness.
5. 5

   Braise the grillades

   Nestle the browned beef medallions into the simmering gravy, overlapping them if necessary. The liquid should come about halfway up the meat. Reduce heat to low, cover the pot, and let it braise gently for one and a half to two hours. The grillades are done when the beef is fork-tender and the gravy has thickened to coat the back of a spoon. Check occasionally and add a splash of stock if the gravy gets too thick too fast.

   Low and slow is the only way. A hard simmer toughens the meat. You want lazy bubbles rising every few seconds.
6. 6

   Start the grits

   About forty-five minutes before the grillades finish, combine the water, milk, and salt in a heavy-bottomed saucepan. Bring to a boil over medium-high heat. Slowly pour in the grits in a steady stream while whisking constantly to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, for forty to fifty minutes. Stone-ground grits take time. That's not a flaw, that's a feature. The grits are ready when they're creamy and the individual grains are tender but still have a pleasant texture.

7. 7

   Finish the grits

   Remove the grits from heat and stir in the butter and heavy cream until fully incorporated. Season with white pepper and taste for salt. The grits should be rich and silky, thick enough to hold their shape on a plate but not stiff. If they've thickened too much, stir in a splash of warm milk to loosen them. Cover and keep warm until serving.

8. 8

   Finish and serve

   Remove the bay leaves and thyme stems from the gravy. Taste and adjust seasoning. This is the moment of truth: does it need more salt? More cayenne? Trust your palate. Remove the pot from heat and stir in the cold butter, swirling until it melts and gives the gravy that restaurant gloss. Fold in the parsley and green onion tops. Spoon a generous mound of grits onto each plate, top with two or three grillades and plenty of that gorgeous gravy. Serve immediately with good crusty bread to soak up every drop.

Chef Tips

• •Ask your butcher to slice the bottom round for you. Tell them you're making grillades and they'll know exactly what you need: half-inch slices against the grain.
• •The gravy will seem thin when you first add the liquids. Be patient. It thickens as it braises and concentrates. If it gets too thick, add stock. You can always adjust.
• •Make the grillades a day ahead. Like gumbo, this dish improves overnight as the flavors marry. Reheat gently and make fresh grits for serving.
• •For a richer gravy, stir a tablespoon of dark roux into the liquid before braising. It deepens the color and adds that unmistakable Cajun nuttiness.
• •Creole tomatoes are ideal when they're in season. Their sweetness balances the heat. In winter, good canned San Marzanos work beautifully.

Advance Preparation

• •The grillades can be made up to three days ahead and refrigerated. The flavor deepens beautifully. Reheat gently over low heat, adding a splash of stock if needed.
• •Stone-ground grits must be made fresh for the best texture, but you can have your water and milk measured and ready to go.
• •The beef can be seasoned and refrigerated overnight. The spices will penetrate deeper, giving you even more flavor.

Frequently Asked Questions

Nutrition Information

1 serving (about 315g)