• Tommy Centola

Wild Mushroom Smothered Steak from Emeril

Updated: Jan 4

This month, Emeril’s restaurant will be celebrating their 25th anniversary. It is hard to believe that it has been that long. But in a city with quite a few restaurants over 100 years old, Emeril’s is still young. This week, I will post two recipes that Emeril has shared with The Chef’ Charity for Children cookbook. One will be for seafood lovers and the other for steak lovers. Here is the steak recipe.

4 (10oz each) Ribeye Steaks, each one inch thick

5 teaspoons Emeril’s Creole Seasoning

1/4 cup Olive Oil

8 cup assorted Fresh Wild Mushrooms (Shiitakes, Chanterelles, Oysters, Black Trumpets), sliced

1/2 cup chopped Yellow Onions

1/2 cup chopped Green Onions

2 tablespoons minced fresh Garlic

1 teaspoon Salt6 turns freshly ground Black Pepper

1 stick unsalted Butter, cut into pats

Sprinkle each steak all over with one teaspoon of the Creole seasoning and pound in once or twice with the side of a heavy knife or he palm of your hand.

Heat the oil in a large skillet over high heat. When the oil is very hot, add the steaks and sear them on the first side only, about 4 minutes. Turn the steaks and sear the second side for two minutes. Add the mushrooms, yellow and green onions, garlic, salt, pepper and the remaining one teaspoon Creole seasoning and sauté for two minutes.

Turn the steaks back over to the first side dot with the butter pats, cover the skillet and cook one minute. Remove from the heat.

To serve, place one steak on each of four plates and cover with 3/4 cup mushrooms and juices.

Enjoy!!!

Now Available on IBooks You Can’t New Orleans Out Of The Cook

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