- 2 cups Tasso Maque Choux
- 4 boneless rib eye steaks, each 1 inch thick (10 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon plus 2 teaspoons Emerilís Creole Seasoning
- 3 cups vegetable oil
- 16 fresh chanterelles or 12 domestic mushrooms, rinsed just before using
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Prepare the Tasso Maque Choux, and keep warm.
- Trim the thinner layer of fat from the edge of the steak, leaving the thicker piece of fat attached, to help the meat keep its shape. Sprinkle the steaks with 2 teaspoons Creole Seasoning, allowing 1/2 teaspoon per steak. Pat on well with the side of a heavy knife or the palm of your hand.
- Heat the olive oil in a large skillet over high heat. When the oil is smoking, add the steaks and sautÈ them for about 3 minutes on each side (rare), or 4 minutes on each side (medium rare). Remove from the heat and keep warm.
- Start heating the vegetable oil in a medium saucepan over high heat.
- While the oil is heating, combine the flour with the remaining 1 tablespoon Creole seasoning in a bowl. Dredge the chanterelles in the seasoned flour, shaking off any excess. When the oil is smoking hot, add the chanterelles and fry until golden brown, for about 1 or 2 minutes. Remove the mushrooms with tongs, drain them on paper towels, and sprinkle them with salt.
- To serve, place 1/2 cup of the Tasso Maque Choux in each of 4 dinner plates. Place a steak on each portion of maque choux, and arrange 3 or 4 chanterelles or mushrooms on top.
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