Les Grillades

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This word, as used by the Creoles, has a different significance from the word as used in the current French culinary vocabulary, where grillade means grilled food. The Creole grillade is meat cooked slowly, or simmered in a frying pan, and has nothing to do with grilling. In the course of time the word was misapplied, in the same manner as the Creoles came to misapply the word courtbouillon. The Grillades, however, are one of the most famous New Orleans dishes, and are almost invariably served with either boiled hominy or plain boiled rice.


  • Small steaks about 4 inches square taken from the round of beef
  • ½ lb. of tomatoes
  • 2 onions, butter, salt and pepper.


Put 1 or 2 tablespoons of butter in a deep frying-pan, and when hot put in the chopped onions and cook till a deep golden colour. Then add the sliced or quartered tomatoes, crushing with a spoon to extract the juice. Cook for about 10 minutes, seasoning with salt, pepper and a dash of cayenne. Cut the steak into 4 inch squares, beat well and season with salt and pepper. Add them to the tomatoes and onions, dilute the sauce with a little hot stock or water, as it should not be too thick, cover the pan with a dish and simmer for about 30 minutes till the meat is tender, adding a little more stock or water if the sauce thickens, and turning the meat occasionally. To serve, put the grillades on a hot dish and pour the sauce over them.

Grillades can also be made with slices of veal and slices of gammon, cut just under ½ an inch thick; and they can be made with left-over cold meat, in which case the sauce is simmered for 30 to 35 minutes and the cooked meat added to it 10 minutes before serving.