Grillades

Grillades /ɡree-yahds/[1] are medallions of various meats, conventionally beef,[1] but veal and pork are also used in modern recipes.

Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.

[1][2] For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour.

The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes.

[1][3] The "trinity" (chopped bell pepper, onion and celery), garlic, beef broth and wine are called for in many recipes.