Grilled Fillet Of Beef With Blue Cheese Glacage

INGREDIENTS

INSTRUCTIONS

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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

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