Grilled Fillet of Beef with Blue Cheese Glacage

Title:
Grilled Fillet of Beef with Blue Cheese Glacage

Yield:
6 Servings

Categories:
Main
Dishes,
Dish




Ingredients:





     3 oz Maytag Blue Cheese - (to 4


          -oz); crumbled


     6    Eggs yolks


     1 ts Emeril's Homemade


          -Worcestershire Sauce; see *


          -Note


          Juice of 1 lemon


          Salt; to taste


          Freshly-cracked black


          -pepper; to taste


   1/2 c  Heavy cream -; (to 3/4 cup)


     6    Beef fillets -; (8 oz ea)


     2 tb Olive oil


          Emeril's Essence; see * Note


 1 1/2 lb New potatoes; quartered


     8 tb Butter - (1 stick); cubed


   1/2 c  Heavy cream


     1 lb Crispy bacon; chopped


   1/2 c  Sour cream


     3 c  Emeril's Homemade


          -Worcestershire Sauce; see *


          -Note


     2 tb Chopped green onions






 * 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.


 


 Comments: The original recipe title as listed is "Grilled Fillet Of Beef


 With Blue Cheese Glacage, With Bacon And Sour Cream Mashed Potatoes And A


 drizzle Of Emeril's Homemade Worcestershire Sauce"


 


 Recipe 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


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 12-05-1997


 


 Recipe by: Emeril Lagasse