| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce12 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Red bliss potatoes; quartered, blanched |
| 3 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Heavy cream |
| 2 |
tb |
Unsalted butter |
| 6 |
oz |
Tuna steak |
| 1 |
oz |
Sliced fois gras |
|
|
Emeril.s Essence; see * Note |
| 1/2 |
c |
Sliced shallots |
| 1/2 |
c |
Red wine |
| 1/4 |
c |
Veal stock |
| 2 |
tb |
Unsalted butter |
|
|
Freshly-ground white pepper; to taste |
| 2 |
|
Grilled green onions; for garnish |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
Preheat the grill. For the potato mash, lightly toss the potatoes with
olive oil and season with salt and pepper. Place on a roasting pan and
roast for 12 to 15 minutes. Place the roasted potatoes in a mixing bowl,
add the cream and butter. Mash the potatoes till they are sort of creamy
but with lumps. Season with salt and pepper. For the tuna, make a slit on
the side of the steak about 2 inches wide. Slide the piece of fois gras
into the pocket. Season the tuna with salt, pepper, Emeril.s Essence and
lightly oil the steak to prevent from sticking to the grill. Place on the
grill. Grill for about 2 to 3 minutes on each side. For the sauce, in a
saute pan, heat olive oil, add the shallots and caramelize for 2 to 3
minutes. Add the red wine and reduce by half. Add in the veal stock and
simmer 1 to 2 minutes. Stir in butter and season with salt and white
pepper. Remove the steak from the grill. To assemble, place a good amount
of the roasted mashed potatoes in the center of the plate and place the
tuna right on top. Spoon the sauce around the tuna. Garnish with Essence
and grilled green onions. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
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