Campfire Steaks

Recipe Ingredients

2		Rib-eye steaks - (10 oz ea)
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Emeril's Essence - see * Note
2		Cedar planks
2 cups	474ml	Julienned trinity
		(mixture of chopped green pepper, onion
		And celery)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Remoulade
1 cup	237ml	Prepared or homemade mayonnaise
1/4 cup	59ml	Ketchup
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Minced celery
3 tablespoons	45ml	Chopped green onions
3 tablespoons	45ml	Creole mustard
2 tablespoons	30ml	Chopped parsley
		Emeril's Essence

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection,

Preheat the oven to 400 degrees.

Season each steak with olive oil and Emeril's Essence. In a smoking hot saute 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2274 broadcast 03-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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