Ingredients
- 4 (8-ounce) pieces beef top round, about 1/2-inch thick
- Salt and freshly ground black pepper
- 3 cups all-purpose flour
- 1/4 cup Essence, recipe follows
- 1 1/2 cups buttermilk
- Vegetable oil, for frying
- 1 pint oysters, drained
- Cream Gravy, recipe follows
Directions
Using a meat mallet, vigorously pound each steak until well tenderized and about 1/8-inch thick.
In a large bowl combine the flour with 3 tablespoons Essence. In another large bowl combine the buttermilk with the remaining 1 tablespoon Essence.
Coat the steak with the flour. Shake off the excess flour, dip the steaks in the buttermilk and then coat again with the flour. Place the coated steaks on a rack over a sheet tray until ready to fry.
Preheat the oven to 200 degrees F.
Heat 1/2-inch of oil in a large, deep skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.
When the steak is done, transfer to a paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.
Coat the oysters with the flour. Shake off the excess flour, dip the oysters in the buttermilk and then coat again with flour. Fry the oysters in the hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.
Serve the steaks topped with the gravy, then the oysters. Garnish with remaining 1/4 cup green onions.
Cream Gravy:
- 2 tablespoons all-purpose flour
- 1 cup finely chopped onion
- 1/2 cup finely sliced green onions
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Essence, recipe follows
- 2 1/2 cups milk
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By dvilleoysters_1...
Deltaville, 86
on June 30, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow, that sounds delicious!
The Best Chesapeake Bay Oysters are grown on our family farm!
www.deltavilleoystercompany.com
By gregpavlik_5375323
Fairfax, VA
on February 07, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you're trying to find the recipe for a traditional CFS such as that served at the old GREAT chain "The Blackeyed Pea", this isn't it. The breading tastes different (like Essence and the gravy isn't that peppery white deliciousness but instead, tastes like Essence and onions. Still, it's pretty good. Give it a try.
By flowrite_4811773
Dunmore, AB
on January 30, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
As is standard with most of Mr. L's taste sensations, this is up to his usual standard of BAM, oh yeah baby!
Read all 11 reviews