Pepper Sauce 
30-Minute Steakhouse Marinade 
Original Creole Seasoning 
Cajun Chicken Caesar Salad
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Get RecipeThese beef medallions by Chef Gason Nelson are the perfect comfort food. Typically served with grits, such as Chef Gason’s Creole Pimento Cheese Grits, for breakfast or brunch, this Grillades are full of savory flavor.
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Ingredients
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1 (3-Pound) Boneless Beef Chuck Roast, Cut into 1-Inch Cubes
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1/3 Cup All-Purpose Flour
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1/4 Cup All-Purpose Flour
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1/2 Cup Vegetable Oil
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2 Onions, Chopped
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3 Cloves Garlic, Minced
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4 Cups Beef Broth
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1 Teaspoon Dried Thyme
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3 Bay Leaves
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2 Tablespoons Tony’s Pepper Sauce
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Tony’s 30-Minute Steakhouse Marinade
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1 Tablespoon Worcestershire Sauce
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2 Cans (10 Ounces) Diced Tomatoes with Green Chile Peppers
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1/2 Cup Fresh Parsley Leaves, Chopped
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Use a meat tenderizer to pound each chunk of beef into small medallions.
- Put beef medallions in a large bowl and coat with Tony’s 30-Minute Steakhouse Marinade.
- Sprinkle Tony’s Original Creole Seasoning, to taste, into the 1/3 cup of flour, then dust beef medallions with the flour mixture and toss to lightly coat.
- Heat garlic, onions and oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 3-5 minutes.
- Remove beef with slotted spoon and transfer to a bowl.
- Stir onion and garlic into the oil left in the pan. Then cook and stir until the onions are translucent, about 5 minutes.
- Remove onions and garlic with a slotted spoon and add to the bowl with the beef. Drain oil from pan, reserving about 3 tablespoons in the pan and reduce heat to low.
- Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark, golden-brown roux, about 10-12 minutes. Stir constantly and watch carefully; roux burns easily.
- Slowly pour beef broth into the roux while stirring. Bring to a simmer and cook until thickened, stirring constantly, about 3 minutes.
- Return the beef, onions and garlic to the pan. Add bay leaves, thyme, Tony’s Pepper Sauce, Worcestershire sauce, and tomatoes with peppers.
- Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 hour, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve. Enjoy!
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