Grillades are a New Orleans Creole dish of fried beef medallions served with grits and brown gravy.
The name comes from the French word grillade, referring to grilled or fried meat. In Creole cooking, thin slices of beef or veal are seasoned, dredged in flour, browned, and then slowly braised in a sauce containing vegetables and stock. The long cooking makes the meat tender while the browned flour helps give the gravy body.
Grillades are especially associated with brunch, where they are commonly served over creamy grits. They are sometimes confused with steak dishes because the meat is browned first, but the defining feature is the combination of braised medallions, rich gravy, and grits. Recipes vary between homes and restaurants, with some using pork or adding tomatoes and peppers.