Ingredients

25 small red creamer or new potatoes, about 2 inches long and 1 1/2 inches wide,
scrubbed and dried
2 tablespoons olive oil
1 pound boneless rib-eye steak
1 teaspoon vegetable oil
2 teaspoons Essence, recipe follows
1 cup sour cream
5 tablespoons unsalted butter, cut into pieces
3 tablespoons prepared horseradish, drained
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons minced green onions
1 tablespoon minced fresh parsley leaves
Chopped chives, garnish

Instructions

Preheat the oven to 400 degrees F.

Lightly grease 2 large baking sheets with olive oil (about 1 teaspoon each).

Cut the potatoes in 1/2 lengthwise. In a bowl, toss with the remaining oil to coat, and lightly season with
salt and pepper. Place, cut sides down, on the baking sheets and roast until just tender, 20 to 22 minutes.
Remove from the oven and let sit until cool enough to handle. Leave the oven on.

Meanwhile, preheat a grill or grill pan over medium-high heat. In a small bowl, make a paste with the
vegetable oil and Essence. Rub the meat on both sides with the paste. Place the steak on the hot grill (or on
the grill pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 10
minutes.

With a small melon baller or small spoon, carefully scoop the pulp from each potato, leaving a thin shell.
Place the pulp in a saucepan, and return the potato shells to the baking sheets. To the saucepan with the
potato pulp, add 1/2 cup of the sour cream, the butter, horseradish, salt, and pepper, and mash over low heat
with a potato masher until creamy, adding more sour cream as needed to keep moist. Remove from the heat and
add the green onions and parsley, and stir well. Adjust the seasoning, to taste. Cover to keep warm.

Return the potato shells to the oven to warm through, about 3 to 4 minutes.

To assemble, slice the steak thinly and cut into 50 pieces, each about 2 1/4-inches long. Divide the mashed
potato filling among the potato shells, mounding slightly. Fold each steak strip into 1/3's and arrange on top
of each stuffed potato. Place on a decorative platter, sprinkle with chives and serve. Essence
(Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow,

1993.