Petite fillet of beef with blue cheese glacage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24.00 | ounce | beef fillets -; (4 fillets) |
| 4.00 | tablespoon | olive oil; divided |
| 1 | emeril's essence; see * note | |
| 1.00 | pounds | new potatoes; quartered, blanched |
| 2.00 | tablespoon | finely-chopped fresh rosemary |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | blue cheese glacage; see * note | |
| 2.00 | tablespoon | butter |
| 1.00 | pounds | haricot verte |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 1 | === garnish === | |
| 1 | crumbled crisp-cooked bacon | |
| 1 | chopped chives | |
| 1 | minced peppers | |
Directions
* 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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