Ingredients

4 portobello mushroom caps, 4 ounces each
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup crumbled blue cheese
1/4 cup crumbled walnuts
4 (6-ounce) filet mignons
Essence, recipe follows
1 tablespoon olive oil
Roasted Garlic Mashed Potatoes, recipe follows
1 cup Emeril's Worcestershire sauce, recipe follows
1 tablespoon chopped fresh parsley leaves

Instructions

Preheat the oven to 400 degrees F.

Season the portobellos on both sides with the salt and pepper. Place on an aluminum foil lined sheet pan and
drizzle with the olive oil. Place in the oven and roast until tender, about 30 minutes. Remove from the oven

and sprinkle 1/4 cup of the blue cheese onto the center of each mushroom, along with 1 tablespoon of walnuts.
Place in the oven and roast until the cheese is melted, about 5 minutes.

Set a 10-inch saute pan over medium-high heat. Season the filets with the Essence and 1 teaspoon of salt. Add
the olive oil to the saute pan and place the filets in the pan. Sear the beef until well caramelized, about 3
minutes. Turn over and continue to cook on the second side for an additional 3 minutes. Place in the oven and
roast until cooked to medium-rare, about 10 minutes. To serve, spoon a pile of potatoes on 4 entree plates,
top with the roasted portobellos and ladle the homemade Worcestershire sauce around the mushroom. Place the
beef alongside. Garnish with the chopped parsley. Emeril's ESSENCE Creole Seasoning (also referred
to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow,
1993. Roasted Garlic Mashed Potatoes:
3 heads garlic, split in 1/2
3 tablespoons olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Preheat the oven to 450 degrees F.

Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and
roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove
the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the
potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes
back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the
potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the
butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should
still be sort of lumpy. Season the potatoes with salt and pepper. Emeril's Worcestershire Sauce:
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
2 quarts distilled white vinegar
4 cups water

3/4 pound fresh horseradish, peeled and grated
3 pint-sized canning jars

Combine the oil, onions and jalapenos in a large stockpot over high heat. Cook, stirring, until slightly soft,
2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup,
vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring
occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or
processed as directed below and kept for up to 1 year.

Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot
mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit
with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning
kettle or stockpot of rapidly boiling water; water should cover the jars by 1-inch. Boil and process for 15
minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals
and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening,
store jars in the refrigerator.

Yield: 3 pints