CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains |
|
Essnce05 |
4 |
servings |
INGREDIENTS
4 |
|
Mignon fillets -; (8 oz ea) |
4 |
tb |
Olive oil; divided |
|
|
Emeril's Essence; see * Note |
8 |
oz |
Homemade Farmer's Cheese; see * Note |
2 |
tb |
Minced shallots |
2 |
c |
Sliced shiitake mushrooms |
1/4 |
c |
Peeled; seeded, chopped tomatoes |
2 |
c |
Veal reduction |
1 |
tb |
Chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
2 |
tb |
Butter |
1 |
c |
Mashed potatoes; hot |
1/2 |
c |
Assorted mild herb salad |
|
|
Oil; for frying |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" and "Homemade Farmer's
Cheese" recipes which are included in this collection.
Preheat the fryer. Preheat the oven to 400 degrees. Make a 2-inch slit on
the side of each fillet. Season each fillet inside and out with Emeril's
Essence. Stuff each fillet with 2 ounces of the Homemade Farmer's Cheese.
In a saute pan, heat 2 tablespoons of the olive oil. When the pan is
smoking hot, sear the fillets for 2 minutes and flip over. Finish the
fillets in the oven. Roast for 4 to 5 minutes for medium-rare. Remove from
the oven and allow to rest for 1 minute. For the sauce: In a saute pan,
heat the remaining olive oil. When the pan is smoking hot, saute the
shallots, mushrooms and garlic for 2 to 3 minutes. Add the tomatoes and
veal reduction. Simmer the sauce for 2 to 3 minutes. Season with salt and
pepper. Stir in the parsley. Mount in the butter. Remove from the heat. Fry
the herb salad in the fryer for 1 minute until crispy. Place the fillet on
top of the potatoes. Spoon the sauce over the fillet. Garnish with the
fried herbs and Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2337 broadcast 06-06-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
06-07-1997
Recipe by: Emeril Lagasse
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