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1
Make the Grillades: Gently pound the filet tips with a smooth meat mallet to approximately 1/4-inch thickness.
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2
Place the seasoned flour in a bowl.
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3
Sprinkle the cutlets with salt and pepper, dust them with the seasoned flour, and shake any excess back into the bowl.
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4
Reserve 1/4 cup of the seasoned flour.
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5
Heat 1 tablespoon canola oil and 1/2 tablespoon butter in a heavy pot or Dutch oven over high heat.
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6
Working in 3 batches, saute the floured cutlets, turning once, until well browned, about 30 seconds per side.
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7
(Add some of the remaining 1 tablespoon canola oil and 1/2 tablespoon of butter between the second and third batches.)
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8
Transfer the grillades to a plate.
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9
Scrape the pot with a wooden spoon to remove any particles from the bottom.
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10
Add the peppers, celery, onion, and garlic to the pot, and scrape the bottom with a wooden spoon.
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11
Season with salt and pepper, cover, and cook until tender and brown, about 8 minutes.
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12
Add the reserved seasoned flour to the vegetables and cook, stirring, until any liquid is absorbed and the vegetables start turning a darker brown, about 1 1/2 minutes.
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13
Scrape the bottom of the pot with a wooden spoon to cook the flour and give the sauce some color.
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14
Add the wine, lower the heat, and simmer for 2 minutes.
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15
Gradually stir in the stock, again scraping the bottom of the pan with a wooden spoon, and bring to a boil.
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16
Add the tomatoes, bring to a boil again, and reduce to a slow simmer.
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17
Simmer until the sauce is thick enough to coat the back of the spoon, about 30 to 45 minutes.
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18
Season with salt and pepper, to taste.
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19
Make the Grits: Heat the butter in a large saucepan over medium heat.
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20
Add the onion and cook, stirring, until translucent, about 4 minutes.
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21
Add the milk and season with salt and pepper, to taste.
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22
Bring to a simmer while stirring occasionally.
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23
Add the grits, stir thoroughly to blend with the milk, and boil for about 2 minutes.
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24
Reduce the heat and simmer, stirring frequently, until the grits thicken, about 20 to 30 minutes.
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25
Stir in the thyme.
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26
Cover, turn off the heat, and let rest for 10 minutes.
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27
Season with salt and pepper, to taste.
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28
To serve, place 4 pieces of the grillade on each plate spoon some of the vegetables and sauce over the top.
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29
Sprinkle with green onions and spoon a portion of grits in center of each plate.
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30
Ochsner Criteria Slimmed Down Original Recipe
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31
Calories: Less than 800 595 calories 678 calories
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32
Total Fat: Less than 20gm 20.7 grams 29.3 grams
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33
Saturated Fat: Less than 8gm 7.6 gm 15.5 gm
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34
Cholesterol: Less than 150mg 71 mg 152 mg
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35
Sodium: Less than 1000 780 mg 1111 mg
