Pepper Seared Fillet of Beef W Grilled Radichio And Meat Jus
Ingredients
- 1 c Truffle mashed potatoes; hot
- 2 tb Green Onions chopped
- 2 lb Beef fillets -; (4 fillets)
- 1 Bottle Truffle oil
- 1/2 c olive oil
- Black Pepper freshly ground
- 1 Red onion; cut into 1“ rings
- 2 tb Shallots minced
- 1/4 c Cracked black pepper
- (mashed potatoes finished
- 1 Radicchio head; cut into
- 3 tb Green Onions chopped
- Salt to taste
- 2 ts Garlic minced
- (keep the rings whole)
- 2 c Meat stock
Instructions
- * Note: See the “Emerils Essence Information” recipe which is included in this collection. Preheat the grill. Season the fillets with 2 tablespoons olive oil, Emerils 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 Emerils 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 : Joes note: That 1 cup of mashed potatoes may be an error. I think it should be at least 4 cups. Recipe by: Emeril Lagasse
