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
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):
- 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
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