Grilled Fillet Of Beef With Blue Cheese Glacage

Recipe Ingredients

3 oz	85g	Maytag Blue Cheese - (to 4 oz) - crumbled
6		Eggs yolks
1 teaspoon	5ml	Emeril's Homemade Worcestershire Sauce - see * Note
		Juice of 1 lemon
		Salt - to taste
		Freshly-cracked black pepper - to taste
1/2 cup	118ml	Heavy cream - (to 3/4 cup)
6		Beef fillets - (8 oz ea)
2 tablespoons	30ml	Olive oil
		Emeril's Essence - see * Note
1 1/2 lbs	681g / 24oz	New potatoes - quartered
8 tablespoons	120ml	Butter - (1 stick) - cubed
1/2 cup	118ml	Heavy cream
1 lb	454g / 16oz	Crispy bacon - chopped
1/2 cup	118ml	Sour cream
3 cups	711ml	Emeril's Homemade Worcestershire Sauce - see * Note
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note : See the "Emeril's Essence Information" and "Emeril's Homemade Worcestershire Sauce" recipes which are included in this collection.

In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce and juice of 1 lemon together, until smooth, about 2 minutes. Season with salt and cracked pepper. With the machine running, slowly add the 1/2 cup of cream and combine until velvety and creamy. If the glacage does not have a ribbon-like texture, add a little more cream.

Season both sides of the fillets with 1 tablespoon of olive oil and Emeril's Essence. In a large saute pan, heat the remaining olive oil. When the oil is hot, sear the fillets for 2 minutes on all sides. Remove the fillets from the pan and place on a parchment-lined roasting pan. Spoon the glacage over each fillet. Place the fillets in the oven and bake for 8 to 10 minutes for medium-rare.

Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. Fold the bacon and sour cream into the mashed potatoes. Reseason the potatoes if needed.

To serve, mound the potatoes in the center of each plate. Lay the fillets directly on top of the potatoes. Spoon any remaining sauce from the roasting pan over each fillet. Spoon the Emeril's Homemade Worcestershire Sauce over each fillet. Garnish with green onions.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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