Recipe - Grilled Filet Mignons And Sauce

3 ounce Maytag Blue Cheese (to 4
oz); crumbled
6 Eggs yolks
1 teaspoon Emeril's Homemade
Worcestershire Sauce; see *
Note
Juice of 1 lemon
Salt; to taste
Freshlycracked black
pepper; to taste
One half cup Heavy cream ; (to Three fourths cup)
6 Beef fillets ; (8 ounce ea)
2 tablespoon Olive oil
Emeril's Essence; see * Note
1 One half pound New potatoes; quartered
8 tablespoon Butter (1 stick); cubed
One half cup Heavy cream
1 pound Crispy bacon; chopped
One half cup Sour cream
3 cup Emeril's Homemade
Worcestershire Sauce; see *
Note
2 tablespoon Chopped green onions

* Note : See the "Emeril's Essence Information" and "Emeril's Homemade
Worcestershire Sauce" recipes which are included in this collection.

In a food processor with a metal blade, puree the cheese, yolks,
Worcestershire sauce and juice of 1 lemon together, until smooth, about 2
minutes. Season with salt and cracked pepper. With the machine running,
slowly add the One half cup of cream and combine until velvety and creamy. If
the glacage does not have a ribbonlike texture, add a little more cream.

Season both sides of the fillets with 1 tablespoon of olive oil and
Emeril's Essence. In a large saute pan, heat the remaining olive oil. When
the oil is hot, sear the fillets for 2 minutes on all sides. Remove the
fillets from the pan and place on a parchmentlined roasting pan. Spoon the
glacage over each fillet. Place the fillets in the oven and bake for 8 to
10 minutes for mediumrare.

Place the potatoes in the saucepan and cover with water. Season the water
with salt. Bring the liquid to a boil and reduce to a simmer. Cook the
potatoes until fork tender, about 10 minutes. Remove the potatoes from the
heat and drain. Place the potatoes back in the pan. Place the pan back on
the stove, over medium heat, and stir the potatoes for 1 minute, this will
remove any excess water from the potatoes. Add the butter and cream. Season
with salt and pepper. Mash the potatoes until slightly smooth. Fold the
bacon and sour cream into the mashed potatoes. Reseason the potatoes if
needed.

To serve, mound the potatoes in the center of each plate. Lay the fillets
directly on top of the potatoes. Spoon any remaining sauce from the
roasting pan over each fillet. Spoon the Emeril's Homemade Worcestershire
Sauce over each fillet. Garnish with green onions.

Comments: The original recipe title as listed is "Grilled Fillet Of Beef
With Blue Cheese Glacage, With Bacon And Sour Cream Mashed Potatoes And A
drizzle Of Emeril's Homemade Worcestershire Sauce"

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A82 broadcast 12031997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse