Grillades are a New Orleans specialty dating back to the mid 1800’s. Grillades translates to “meat cooked in a tomatoey gravy” and is usually served over grits, but hubby is not fond of grits so it’s rice or potatoes around here.
CAJUN TENDERLOIN GRILLADES with BACON RELISH
4 strips bacon, diced
1 pound beef tenderloin, sliced into strips
2 tablespoons Cajun seasoning
3 tablespoons Wondra flour
1 small yellow pepper, sliced
1 medium onion, sliced thin
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
2 cups beef broth
2 teaspoons Whisky Worcestershire sauce
1 cup diced grape tomatoes
1/4 cup chopped flat leaf parsley
1 1/2 teaspoons red wine vinegar
Salt and Pepper, to taste
- In a large ziplock bag combine the flour and cajun seasoning.
- Add beef slices and shake to coat.
- Brown bacon in a large skillet until crisp. Remove to paper towels with a slotted spoon to drain. Reserve bacon drippings.
- In 2 tablespoons bacon grease add steak pieces and in a single layer for about 1 minutes per side. Transfer to a plate. Reserve remaining flour.
- Add 1 tablespoon bacon drippings to the drippings already in the skillet.
- Add the peppers and onions, sautéing until soft.
- Add garlic, tomato paste and reserved flour, cooking until fragrant, about 1 minute.
- Stir in beef broth and Worcestershire sauce. Bring to a boil and cook 3-5 minutes until begins to thicken.
- Add tenderloin pieces back in, stir to coat and heat through.
- Combine tomatoes, parsley, bacon, vinegar, salt and pepper for relish.
- Serve grillades over rice or potatoes with bacon relish.