Pepper Seared Fillet of Beef with Grilled Radicchio and Meat Jus (Emeril Lagasse)

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Servings: 4

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

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:

1. 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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup

By RecipeOfHealth.com