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Lunch / Dinner

Tenderloin Grillades with Bacon Relish

When you think of New Orleans, food always comes to mind. Good Cajun and Creole food never gets old and seems appropriate all year.

Grillades [GREE-yahds] date back to 1885 when the first recipe was published. This New Orleans specialty is made with meat (typically beef) and served with a tomatoey gravy over creamy grits. You’ll find it on menus for breakfast or brunch at restaurants in the French Quarter. If you’ve never tried this fabulous dish, you’re in for a real treat.

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Toss tenderloin strips with Cajun seasoning, then dredge in flour; reserve remaining flour.

Cook bacon in a 12-inch cast-iron skillet until crisp; transfer to a paper-towel-lined plate and reserve drippings. Heat 2 Tbsp. drippings in same skillet over medium-high. Cook tenderloin strips, in 2 batches, 1 minute per side; transfer to a plate.

Add 1 Tbsp. drippings to skillet, then add bell pepper and onion; cook, stirring occasionally, until softened, 3–4 minutes. Add garlic, tomato paste, and reserved flour; cook until fragrant, 1 minute.

Stir in broth and Worcestershire and bring to a boil; cook until thickened, stirring occasionally, 3–4 minutes. Stir in tenderloin strips to coat and heat through.

Combine bacon, tomatoes, parsley, and vinegar for the relish. Serve grillades with Cheesy Grits and garnish with relish.


For the biggest flavor impact, toss the tenderloin strips with Cajun seasoning before dredging in flour.


Use the bacon drippings to cook the tenderloin and vegetables, so be sure to reserve them.


Add the remaining dredging flour to the vegetables — it thickens the grillades.

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