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Ingredientes
- 2 x Rib-eye steaks - (10 ounce ea)
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Emeril"s Essence see * Note
- 2 x Cedar planks
- 2 c. Julienned trinity (mix of minced green pepper, onion and celery) Salt to taste Freshly-grnd black pepper to taste
- 1 c. Prepared or possibly homemade mayonnaise
- 1/4 c. Ketchup
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 3 Tbsp. Chopped celery
- 3 Tbsp. Minced green onions
- 3 Tbsp. Creole mustard
- 2 Tbsp. Minced parsley Emeril"s Essence
Direcciones
- Preheat the oven to 400 degrees.
- Season each steak with extra virgin olive oil and Emeril"s Essence. In a smoking warm saute/fry pan, sear the steaks for 1 minute on each side. Place the steak on the cedar plank and top with 1 c. of the trinity. Season with salt and pepper. Place in the oven and roast for 5 to 6 min for rare to medium-rare.
- Make the remoulade: In a sauce pan, combine all the ingredients together and mix until smooth. Bring the sauce up to a simmer.
- Remove the steaks from the oven and place on plates. Drizzle hot remoulade over the steaks. Garnish with minced parsley and Essence.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 2 servings | |
| Calories 942 | |
| Calories from Fat 890 | 94% |
| Total Fat 100.78g | 126% |
| Saturated Fat 13.89g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1182mg | 49% |
| Potassium 257mg | 7% |
| Total Carbs 12.74g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.8g | 5% |
| Protein 2.19g | 4% |
