Petite Fillet Of Beef With Blue Cheese Glacage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce08 | 4 | Servings | |
INGREDIENTS
| 24 | oz | Beef fillets -, 4 fillets |
| 4 | T | Olive oil, divided |
| Emeril's Essence, see * Note | ||
| 1 | lb | New potatoes, quartered |
| blanched | ||
| 2 | T | Finely-chopped fresh |
| rosemary | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Blue Cheese Glacage, see * | ||
| Note | ||
| 2 | T | Butter |
| 1 | lb | Haricot verte |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| === GARNISH === | ||
| Crumbled crisp-cooked bacon | ||
| Chopped chives | ||
| Minced peppers |
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. Comments: The full title of this recipe as listed is "Petite Fillet Of Beef With Maytag Blue Cheese Glacage And Rosemary Roasted New Potatoes". Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1584
Calories From Fat: 746
Total Fat: 83.4g
Cholesterol: 221.2mg
Sodium: 3986.7mg
Potassium: 1515.5mg
Carbohydrates: 124.5g
Fiber: 6.8g
Sugar: 27.5g
Protein: 85.7g