| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce08 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Beef fillets -; (4 fillets) |
| 1/2 |
c |
Olive oil |
|
|
Emeril's Essence; see * Note |
| 1/4 |
c |
Cracked black pepper |
| 1 |
|
Radicchio head; cut into quarters |
| 1 |
|
Red onion; cut into 1" rings |
|
|
(keep the rings whole) |
| 2 |
tb |
Minced shallots |
| 2 |
ts |
Minced garlic |
| 3 |
tb |
Chopped green onions |
| 2 |
c |
Meat stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Truffle mashed potatoes; hot |
|
|
(mashed potatoes finished with truffle oil |
| 1 |
|
Bottle Truffle oil |
| 2 |
tb |
Chopped green onions |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the grill. Season the fillets with 2 tablespoons olive oil,
Emeril's Essence, and cracked pepper. In a saute pan, heat 2 tablespoons
olive oil. When the oil is hot, sear the meat for 3 to 4 minutes for medium
rare. Toss the radicchio and onions with 2 tablespoons olive oil and
Emeril's Essence. Place the radicchio and onion rings on the grill. Grill
for 1 to 2 minutes on each side and remove. Julienne the vegetables. In a
saute pan, heat the remaining olive oil. When the oil is hot, saute the
shallots, radicchio, and onions for 1 minute. Add the garlic, green onions,
and stock. Bring the liquid up to a boil and reduce the heat. Simmer for 2
to 3 minutes. Season with salt and pepper. In the center of the plate,
mound the potatoes. Place the fillet against the potatoes. Spoon the sauce
around the fillet. Drizzle a little truffle oil in the meat jus. Garnish
with black pepper and green onions. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-11-1996
NOTES : Joe's note: That 1 cup of mashed potatoes may be an error. I
think it should be at least 4 cups.
Recipe by: Emeril Lagasse
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