|1.13 cup||olive oil|
|1½ cup||emeril’s essence; see * note|
|4.00||porterhouse; t-bone, strip loin, rib o|
|1||tenderloin steaks -; (12 to 14 oz ea)|
|2.00 cup||julienned assorted exotic mushrooms|
|1.00 cup||julienned onions|
|1.00 large||onion; prepared into rings,|
|1||; about 1/8” thick|
|¼ cup||tabasco sauce|
|1||oil; for frying|
|1.00 cup||mashed roasted root vegetables|
|2.00 cup||mashed potatoes|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
* Note: See the Emerils Essence Information recipe which is included in this collection.
Preheat the grill. In a shallow bowl, combine the olive oil and Emerils Essence, to make a paste. Smear each steak with the rub, covering the entire steak completely. Marinate the steaks for about an hour. Place the steaks on the grill and cook for 3 minutes. Remove from the grill and place each steak on a cedar plank. Toss the mushrooms and onions with salt and pepper. Mound the vegetables on top of each steak and place back on the grill. Cook the steaks on the plank for 4 minutes for medium-rare. Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the onions until golden-brown, about 3 minutes. Remove from the fryer and season with salt and pepper. In a sauce pan, combine the roasted vegetables and mashed potatoes together. This recipe yields 4 servings. Yield: 4 servings
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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