Place the fillet tips in a shallow non-reactive dish. Combine the red wine vinegar, red wine, 1/4 cup of the olive oil, Worcestershire, garlic, shallots, Essence, soy sauce, mustard and black pepper in a non-reactive mixing bowl and whisk to combine. Pour marinade over the meat, stirring to coat the meat well with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight, turning meat occasionally.
Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet and lightly brush both sides with the remaining 1/4 cup of olive oil. Sprinkle with Essence. Bake for 8 minutes, or until light golden brown. Remove from the oven and allow to cool. Set aside.
Preheat a broiler to high. Thread the marinated meat cubes onto skewers, dividing the meat evenly. Broil the skewers about 4 inches from the heat, until the meat is cooked to your liking, about 4 to 5 minutes for medium-rare. Remove from the broiler and set aside on a plate while you assemble the salads.
Place the lettuce in a large bowl and toss with the dressing to taste. Divide the salad among 6 large salad plates and top each plate with 1 of the skewers . Garnish each salad with 2 croutons and top with shaved Parmesan. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Creamy Parmesan Dressing:
2 large eggs, at room temperature
4 anchovy fillets, drained
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce (recommended: Emeril's Kick it Up Red Pepper Sauce)
Bring a small saucepan of water to a boil. Crack the eggs into the water and cook for 30 seconds. Drain.
Combine the anchovies, garlic, salt, and pepper in a small bowl and mash to a paste with a fork. Break the egg into the mixture and whisk to blend. Add the cheese, lemon juice, and mustard and whisk well. Add the olive oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and pepper sauces and whisk well to combine. Cover tightly and refrigerate until ready to use. (The dressing will keep refrigerated for up to 1 day.)
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