30 Minute Steakhouse Marinade Grillades

Instructions

1. Use meat tenderizer to pound each chunk into a small medallion.
2. Put beef medallions in a large bowl and coat with Tony Chachere’s 30 Minute Steakhouse Marinade.
3. Put a few sprinkles of Tony Chachere’s Creole Seasoning in the flour then dust beef medallions with 1/3 cup flour and toss lightly to coat.
4. Heat garlic, onions and oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 3 to 5minutes.
5. Remove beef with slotted spoon; transfer to a bowl.
6. Stir onion, and garlic into the oil left in the pot; cook and stir until the onions are translucent about 5 minutes.
7. Remove onions and garlic with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
8. Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 12 minutes. Stir constantly and watch carefully; roux burns easily.
9. Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
10. Return the beef onions and garlic to the pot. Add bay leaves, thyme, Tony Chachere’s Pepper Sauce, Worcestershire sauce, tomatoes with green Chile peppers.
11. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender or about 1 hour, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.