Filet Mignon Grillades And Grits Food

NEW ORLEANS GRILLADES AND GRITS

Steps:

• Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
• Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
• Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
• Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
• Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
• Serve the grillades and gravy ladled over hot grits (see below).
• For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
• Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.

FRUIT LEATHER FILET MIGNON

Steps:

• Dip the steaks in the Worcestershire sauce and season with cinnamon, sugar, salt, and pepper. Cut out circles with the fruit leather (using a cookie cutter) to match the size of the steak. Put the fruit leather on top of the steak and bake at 375 degrees F for about 18 to 20 minutes. This is best served with a stuffing that matches the fruit leather chosen...like an apricot corn bread stuffing.

SHRIMP N' GRITS

Steps:

• For the grits: Bring the milk and stock just to a simmer in a heavy saucepan. Meanwhile, cover the grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim off any chaff that has floated to surface with a fine-mesh sieve. Drain the grits well in a fine-mesh sieve and whisk into the simmering milk mixture.
• Reduce the heat to low and simmer the grits, partially covered, stirring often with a heatproof rubber spatula, until tender and thickened to the consistency of loose oatmeal, about 1 hour (stir more towards the end of cooking to avoid scorching). Season with the salt and pepper. If the grits become too thick before they are tender and creamy, thin with milk or cream. Stir in the cream and butter. Remove from the heat and keep warm.
• For the shrimp: Heat the oil in a saute pan over medium heat and render the country ham until crispy and lightly browned. Add the onions and cook for another minute. Turn the heat to high, add the shrimp and saute quickly, giving color to the shrimp. Season with the steak seasoning, salt and pepper. Pour in the beer and let burn off until reduced by half, 30 to 45 seconds. Add the veal stock and tomatoes and cook for another minute.
• As soon as the shrimp are cooked, remove from the heat immediately to keep from over-cooking and stir in the butter to richen the broth.
• Place a large dollop of grits in the center of a plate and top with the shrimp and everything in the pan. Top with the green onions.

GRILLADES AND GRITS

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.

GRITS AND GRILLADES

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.