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Petite Fillet Of Beef With Blue Cheese Glacage

The full title of this recipe as listed is "Petite Fillet Of Beef With Maytag Blue Cheese Glacage And Rosemary Roasted New Potatoes".

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

24 oz 681gBeef fillets - (4 fillets)
4 tablespoons 60mlOlive oil - divided
  Emeril's Essence - see * Note
1 lb 454g / 16ozNew potatoes - quartered, blanched
2 tablespoons 30mlFinely-chopped fresh rosemary
  Salt - to taste
  Freshly-ground black pepper - to taste
  Blue Cheese Glacage - see * Note
2 tablespoons 30mlButter
1 lb 454g / 16ozHaricot verte
2 tablespoons 30mlMinced shallots
1 tablespoon 15mlMinced garlic
  Garnish
  Crumbled crisp-cooked bacon
  Chopped chives
  Minced peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Blue Cheese Glacage" recipes which are included in this collection.

Preheat the oven to 400 degrees. Preheat the grill.

Rub the fillets with 2 tablespoons of the olive oil. Season each fillet with Emeril's Essence. Place the fillets on the hot grill and cook for about 6 to 8 minutes on each side for medium-rare.

In a mixing bowl, toss the potatoes with the remaining olive oil and rosemary. Season with salt and pepper. Place on a baking sheet and roast for 15 to 20 minutes or until golden brown.

Place each fillet on an oven-proof plate and spoon the Blue Cheese Glacage over the fillets and around the rim. Place the fillets in the oven and roast until the glacage is lightly golden-brown, about 2 minutes.

In a saute pan, melt the butter. Saute the haricot verte for 3 minutes. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Spoon the potatoes and haricot verte around the fillet. Garnish with crispy bacon, chives and peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2440 broadcast 11-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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