Pepper seared fillet of beef with grilled radichio
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | beef fillets -; (4 fillets) |
| ½ | cup | olive oil |
| 1 | emeril's essence; see * note | |
| ¼ | cup | cracked black pepper |
| 1.00 | radicchio head; cut into quarters | |
| 1.00 | red onion; cut into 1 rings | |
| 1 | (keep the rings whole) | |
| 2.00 | tablespoon | minced shallots |
| 2.00 | teaspoon | minced garlic |
| 3.00 | tablespoon | chopped green onions |
| 2.00 | cup | meat stock |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | cup | truffle mashed potatoes; hot |
| 1 | (mashed potatoes finished with truf; fle oil | |
| 1.00 | bottle truffle oil | |
| 2.00 | tablespoon | chopped green onions |
Directions
* 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
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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