INGREDIENTS

INSTRUCTIONS

Note: See the "Classic Bordelaise Sauce" and "Maytag Blue Sabayon
Sauce" recipes which are included in this collection.  Preheat the oven
to 400 degrees. Season the fillet with olive oil,  salt and cracked
black pepper. Make six small slits in the  tenderloin. Stuff each slit
with a clove of garlic. In a large saute  pan, over high heat, sear the
fillet for 2 minutes on each side.  Remove from the pan and place in
the oven. Roast for 15 to 20 minutes  for medium-rare. Remove from the
oven and rest for 5 to 10 minutes  before slicing. In a saute pan, over
medium heat, melt 1 tablespoon  of the butter. Add the onions. Season
with salt and pepper. Cook the  onions until caramelized, about 10 to
12 minutes, stirring  occasionally. Remove from the heat and set aside.
Using a box grater,  grate the potatoes. Season the potatoes with salt
and pepper. In a  medium nonstick pan, over medium heat, melt 2
tablespoons of the  butter. Add half of the grated potatoes and press
firmly into the  pan, covering the entire area of the pan. Cook the
potatoes until  golden brown, about 3 to 4 minutes. Using a long metal
spatula, flip  over the potato cake and continue to cook until golden
and crispy.  Remove the potato cake and place on a parchment or waxed
paper-lined  baking sheet. In the same pan, melt the remaining butter.
Repeat the  process with the remaining potatoes. Spoon the caramelized
onions  over one of the potato cakes. Spread the cheese over the
onions. Top  the cheese with the crispy bacon and chives. Place the
other potato  cake on top of the bacon and place in the oven. Cook for
about 4  minutes or until the potato is crispy and the cheese starts to
melt.  Remove from the oven and cut the potato cake into fourths. Carve
the  fillet into individual slices. To serve, place a wedge of the
potato  cake in the center of each plate. Arrange the beef slices on
top of  each potato wedge. Spoon the Classic Bordelaise Sauce around
the  potatoes. Drizzle each plate with the Maytag Blue Sabayon Sauce
and  garnish with parsley. This recipe yields 4 servings.  Comments:
The original recipe title as listed is "Garlic-Stuffed  Sliced Fillet
Of Beef Over Emeril's Crispy Potato Sandwich".  Recipe Source: EMERIL
LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B42
broadcast 06-18-1998) 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  06-20-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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