Grillades and Grits
Grillades made their published debut as early as 1885. They are boneless medallions of veal, except when the cook substitutes bone-in "7 steaks," pork medallions, or beef tenderloin. And contrary to...
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Cooking tools:
- Saucepan
- Whisk
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Spoon
- Wooden spoon
- Kitchen timer
- Dredging dish
- Serving platter
- Kitchen scale
- Fork
Ingredients
- 3 cups chicken stock
- 1 cup stone-ground grits
- 4 tbsp. unsalted butter, cubed, plus more for serving
- 1 tsp. minced thyme
- Kosher salt
- freshly ground black pepper
- 1 tbsp. canola oil
- 1 lb. beef tenderloin, cut into 1/4″-thick slices
- 1 cup flour, for dredging
- 3 cloves garlic, finely chopped
- 1⁄2 small yellow onion, finely chopped
- 1⁄4 medium red onion, finely chopped
- 1⁄4 green bell pepper, stemmed, seeded, and finely chopped
- 1⁄4 red bell pepper, stemmed, seeded, and finely chopped
- 1 plum tomato, cored, seeded, and finely chopped
- 1⁄4 cup red wine
- 1 cup beef stock
- 2 tbsp. roughly chopped parsley
- Warm biscuits, for serving
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