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Campfire Steaks
Recipe by: Emeril Lagasse
Prep time: 20 min + 10 min cooking time
Serves:
2 (10 ounce) rib eye steaks
1 tablespoon olive oil
2 tablespoons Essence
2 cedar planks
2 cups julienne trinity,( mixture of chopped green pepper, onion and
celery)
Salt and pepper
For the Remoulade:
1 cup prepared or homemade mayonnaise
1/4 cup ketchup
2 tablespoons minced shallots
1 tablespoon minced garlic
3 tablespoons minced celery
3 tablespoons chopped green onions
3 tablespoons Creole mustard
2 tablespoons chopped parsley
Essence
Preheat the oven to 400 degrees F. Season each steak with olive oil
and Essence. In a smoking hot sautÈ pan, sear the steaks for 1 minute
on each side. Place the steak on the cedar plank and top with 1 cup
of the trinity. Season with salt and pepper. Place in the oven and
roast for 5 to 6 minutes for rare to medium-rare. Make the remoulade:
In a sauce pan, combine all the ingredients together and mix till
smooth. Bring the sauce up to a simmer. Remove the steaks from the
oven and place on plates. Drizzle warm remoulade over the steaks.
Garnish with chopped parsley and Essence.
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