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Skillet Steak With Tasso Maque Choux And Fried Chanterelles

  • Yield: 4 main-course servings



  • 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.