Beef Medallions New Orleans Style, Corn Grits & Poached Eggs Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 1/2 lb Top around or sirloin steak tenderized and pounded out very thin about a quarter of an inch thick.
Canola oil for sautéing
Salt-and-pepper
Flower for dredging
1 Red bell Pepper, Diced fine
1 Poblano Pepper, Diced fine
1 medium-size onion, Diced fine
1 1/2 cups crushed tomatoes
2 bay leafs
2 cups Low sodium chicken stock
2 stalks of fresh thyme.
Spice Rub / Blackening Rub. Combine the following ingredients:
1 tablespoon Spanish paprika
1 tablespoon Mexico chili powder
1 tablespoon of chili de Arbeau chili powder
1/2 tablespoon Cayenne pepper
1/2 tablespoon Garlic powder
1/2 tablespoon Onion powder
Salt-and-pepper
1 tablespoon of dried Oregano
|
|
Directions: |
Directions:Take your cut of meat wrap it in saran wrap and pound the dickens out of it. Sirloin steak would be the best but it needs to be really pounded down to about 1/4 of an inch. Cut into 3 x 3 medallions and season with salt-and-pepper. In a large heavy skillet dredge the cutlets in the flower and sauté in canola oil. Make sure your heat is medium high to high. Don't crowd the pan and cook until dark brown. Don't worry about under cooking because we will braise these later in the cooking process. Remove your cutlets and set aside.
Now add to your pan all your diced vegetables, 2 tablespoons of your spice rub and sauté for three or four minutes until tender. Add your crushed tomatoes, bay leaves, thyme, oregano and chicken stock. Sauté for a minute or two and salt-and-pepper to taste. Add back to your pan your beef cutlets. Cover your pan and place into a 350° oven for about 30 minutes.
Remove the pan from the oven and place the beef on a serving dish. Place pan back on the stove under medium heat and reduce the remaining liquid by 1/3 to 1/2 to create a rich gravy.
To serve, place a large portion of cheesy corn grits (see recipe) on a plate. Add your beef cutlets on top along with two poached eggs. Spoon your gravy on top and sprinkle with parsley and serve immediately. |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: Off the wall delicious. It looks beautiful.Tastes wonderful. Bold and full of Cajun flavor, this is a must breakfast dish.
|
|
This recipe for Beef Medallions New Orleans Style, Corn Grits & Poached Eggs is from