Pepper Seared Fillet of Beef with Grilled Radicchio and Meat Jus

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 4 (8-ounce) fillet of beef
  • 1/2 cup olive oil
  • Essence, recipe follows
  • 1/4 cup cracked black pepper
  • 1 head of radicchio, cut into quarters
  • 1 red onion, cut into 1-inch rings (kept whole)
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 3 tablespoons chopped green onions
  • 2 cups meat stock
  • Salt and pepper
  • 1 cup truffle mashed potatoes, (mashed potatoes finished with truffle oil) hot
  • Bottle of truffle oil
  • Fresh ground black pepper
  • 2 tablespoons chopped green onions
  • 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
Directions

Preheat the grill. Season the fillet with 2 tablespoons olive oil, 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 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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