| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
(6-ounce) fillets of beef |
| 4 |
tb |
Olive oil,; in all |
|
|
Essence |
| 1 |
lb |
New potatoes, quartered,; blanched |
| 2 |
tb |
Finely chopped fresh rosemary |
|
|
Salt and black pepper |
| 2 |
tb |
Butter |
| 1 |
lb |
Verte |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Preheat the grill. Rub the fillets with
2 tablespoons olive oil. Season each fillet with Essence. Place the
fillets~ on the hot grill and cook for about 6-8 minutes on each side for
medium rare. In a mixing bowl, toss the potatoes with the remaining olive
oil and rosemary. Season with salt and pepper. Place on a baking sheet and
roast for 15-20 or until golden brown. Place each fillet on an oven proof
and spoon the glacage over the fillets and around the rim. Place the
fillets in the oven and roast until the glacage is lightly golden brown,
about 2 minutes. In a saut_ pan, melt the butter. Saut_ the haricot verte
for 3 minutes. Add the shallots and garlic. Season with salt and pepper.
Saut_ for 1 minute. Spoon the potatoes and haricot verte around the fillet.
Garnish with crispy bacon, chives and peppers.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2440
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 23:13:46 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”