Petite Fillet Of Beef With Blue Cheese Glacage

Recipe Ingredients

24 oz	681g	Beef fillets - (4 fillets)
4 tablespoons	60ml	Olive oil - divided
		Emeril's Essence - see * Note
1 lb	454g / 16oz	New potatoes - quartered, blanched
2 tablespoons	30ml	Finely-chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
		Blue Cheese Glacage - see * Note
2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Haricot verte
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
		Garnish
		Crumbled crisp-cooked bacon
		Chopped chives
		Minced peppers

Recipe 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.

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

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