Instructions: Preheat the grill. Season the fillets with 2 tablespoons olive oil, Emerils Essence, and cracked pepper.

In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the meat for 3 to 4 minutes for medium rare. Toss the radicchio and onions with 2 tablespoons olive oil and Emerils Essence. Place the radicchio and onion rings on the grill. Grill for 1 to 2 minutes on each side and remove. Julienne the vegetables.

In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots, radicchio, and onions for 1 minute. Add the garlic, green onions, and stock. Bring the liquid up to a boil and reduce the heat. Simmer for 2 to 3 minutes. Season with salt and pepper.

In the center of the plate, mound the potatoes. Place the fillet against the potatoes. Spoon the sauce around the fillet. Drizzle a little truffle oil in the meat jus. Garnish with black pepper and green onions.

This recipe yields 4 servings.

NOTES : Joes note: That 1 cup of mashed potatoes may be an error. I think it should be at least 4 cups.

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