Petite fillet of beef with blue cheese glacage

Yield: 4 servings

Measure Ingredient
24.00 ounce beef fillets -; (4 fillets)
4.00 tablespoon olive oil; divided
1 \N emeril's essence; see * note
1.00 pounds new potatoes; quartered, blanched
2.00 tablespoon finely-chopped fresh rosemary
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N 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 \N === garnish ===
1 \N crumbled crisp-cooked bacon
1 \N chopped chives
1 \N minced peppers

* 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@...


Recipe by: Emeril Lagasse

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