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Emeril's Skillet Steak with Tasso Maque Choux and Fried Chanterelles

  • For the Tasso Maque Choux:
    • 2 tablespoons olive oil
    • 1/3 cup diced tasso or spiced ham
    • 1 ½ cups fresh corn kernels (from 2 ears corn)
    • 1/3 cup chopped onion
    • 1 tablespoon minced garlic
    • 1 teaspoon salt
    • Pinch of freshly ground black pepper
    • 1 cup heavy cream
    • 1/3 cup minced red bell pepper
    • 1/3 cup chopped scallions
  • For Emeril's Creole Seasoning:
    • 2 ½ tablespoons mild paprika
    • 2 tablespoons salt
    • 1 tablespoon freshly ground black pepper
    • 2 tablespoons garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
  • For the Steaks:
    • 4 strip sirloin steaks, 7 to 8 ounces each, or boneless ribeye steaks,
    • Omaha Steaks
    • 1 tablespoon olive oil
    • For the Mushrooms:
    • 3 cups plus 1 tablespoon vegetable oil
    • ½ cup all-purpose flour
    • 16 chanterelle mushrooms, or 12 small cultivated mushrooms, cut in half, cleaned
    • Slat to taste

4 sprigs thyme, for garnish

To prepare the maque choux, heat the olive oil in a large skillet over high heat. When the oil is hot, add the tasso and sauté for 30 seconds. Add the corn and cook for 1 minute longer, shaking and flipping the pan frequently. Add the onion and sauté for 3 seconds more. Add the garlic, salt, and pepper, and cook for 1 minute. Stir in the cream, bell pepper, and scallions, and simmer until heated through, about 2 minutes. Remove from the heat and set aside.

Combine all the Creole seasoning ingredients in a mixing bowl and reserve 5 teaspoons (store the remainder in an airtight jar or container for further use).

Trim the layer of fat from 1 edge of each strip steak, leaving the thicker piece of fat attached to help the meat keep its shape. (Omit this step if using ribeye steak.) Sprinkle each steak with ½ teaspoon of the seasoning and pat well with the palm of your hand or the side of a heavy knife. Heat the olive oil in a large cast-iron skillet set over high heat. When the oil is smoking, add the steaks and sear for 2 to 2 ½ minutes per side for rare, 3 minutes per side for medium-rare, or to the desired doneness. (Ribeye steaks will take 30 seconds to 1 minute longer on each side.) Remove from the heat.

While the steaks are cooking, prepare the mushrooms. Heat 3 cups of the vegetable oil in a saucepan set over high heat. Combine the flour with the remaining 3 teaspoons of the reserved Creole seasoning in a bowl. Place the remaining 1 tablespoon of vegetable oil in a saucer, dip the chanterelles in the oil, and then drudge in the seasoned flour, shaking off any excess. When the oil in the pan is smoking hot, add the chanterelles and fry until golden brown, about 1 to 2 minutes. Drain on paper towels and sprinkle with salt to taste.

To serve, place 1 cup of the maque choux on each serving plate. Place a steak on top of the maque choux and arrange the mushrooms on top. Garnish each steak with a sprig of thyme.

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