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Steak and Potato Bites (Emeril Lagasse) Recipe

Steak and Potato Bites (Emeril Lagasse) Recipe

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Ingredients:

Serving

25 small red creamer or new potatoes, about 2 inches long and 1 1/2 inches wide , scrubbed and dried
2 tbsp olive oil
1 lb boneless rib-eye steak
1 tsp vegetable oil
2 tsp essence , recipe follows
1 cup sour cream
5 tbsp unsalted butter , cut into pieces
3 tbsp prepared horseradish, drained
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp minced green onions
1 tbsp minced fresh parsley leaves
chopped chives, garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 400 degrees F.
Lightly grease 2 large baking sheets with olive oil (about 1 teaspoon each).
Cut the potatoes in 1/2 lengthwise. In a bowl, toss with the remaining oil to coat, and lightly season with salt and pepper. Place, cut sides down, on the baking sheets and roast until just tender, 20 to 22 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on.
Meanwhile, preheat a grill or grill pan over medium-high heat. In a small bowl, make a paste with the vegetable oil and Essence. Rub the meat on both sides with the paste. Place the steak on the hot grill (or on the grill pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 10 minutes.
With a small melon baller or small spoon, carefully scoop the pulp from each potato, leaving a thin shell. Place the pulp in a saucepan, and return the potato shells to the baking sheets. To the saucepan with the potato pulp, add 1/2 cup of the sour cream, the butter, horseradish, salt, and pepper, and mash over low heat with a potato masher until creamy, adding more sour cream as needed to keep moist. Remove from the heat and add the green onions and parsley, and stir well. Adjust the seasoning, to taste. Cover to keep warm.
Return the potato shells to the oven to warm through, about 3 to 4 minutes.
To assemble, slice the steak thinly and cut into 50 pieces, each about 2 1/4-inches long. Divide the mashed potato filling among the potato shells, mounding slightly. Fold each steak strip into 1/3's and arrange on top of each stuffed potato. Place on a decorative platter, sprinkle with chives and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	48.49 Kcal (203 kJ)
Calories from fat	36.27 Kcal
		% Daily Value*
Total Fat	4.03g	6%
Cholesterol	10.65mg	4%
Sodium	326.84mg	14%
Potassium	53.09mg	1%
Total Carbs	1.27g	0%
Sugars	0.15g	1%
Dietary Fiber	0.32g	1%
Protein	2.1g	4%
Vitamin C	0.5mg	1%
Iron	0.4mg	2%
Calcium	12.9mg	1%

Amount Per 100 g
Calories	253.33 Kcal (1061 kJ)
Calories from fat	189.49 Kcal
		% Daily Value*
Total Fat	21.05g	6%
Cholesterol	55.64mg	4%
Sodium	1707.67mg	14%
Potassium	277.37mg	1%
Total Carbs	6.63g	0%
Sugars	0.79g	1%
Dietary Fiber	1.68g	1%
Protein	10.98g	4%
Vitamin C	2.8mg	1%
Vitamin A	0.1mg	1%
Iron	2.1mg	2%
Calcium	67.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.