| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce08 |
4 |
servings |
INGREDIENTS
| 24 |
oz |
Beef fillets -; (4 fillets) |
| 4 |
tb |
Olive oil; divided |
|
|
Emeril's Essence; see * Note |
| 1 |
lb |
New potatoes; quartered, blanched |
| 2 |
tb |
Finely-chopped fresh rosemary |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Blue Cheese Glacage; see * Note |
| 2 |
tb |
Butter |
| 1 |
lb |
Haricot verte |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
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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