Food Network: Seared Beef Filets with Blue GlaCAge

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Seared Beef Filets with Blue GlaCAge
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Ingredients
1/4 pound blue cheese, crumbled
1/4 cup buttermilk
Freshly ground black pepper
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce
1/2 pound sliced bacon, chopped
2 cups sliced yellow onions
3/4 pounds haricots verts, blanched
4 filet mignons (about 6 ounces each)
Creole seasoning
2 tablespoons vegetable oil

1 tablespoon chopped fresh parsley leaves

Directions
Preheat the oven 400 degrees F. Put the cheese,
buttermilk, black pepper, Worcestershire and hot sauce in a food processor and
process until smooth. Set aside. In a medium-size skillet, fry the bacon until
crispy, about 10 minutes. Drain on paper towels and set aside. Drain off most of
the bacon grease, leaving 2 tablespoons in the skillet. Add the onions, and
season with black pepper, and cook, stirring, until slightly softened, 2 to 3
minutes. Add the haricots verts and toss to mix. Remove from the heat and keep
warm. Season the filet with Creole seasoning. Heat the vegetable oil in a large
ovenproof skillet over medium high heat. Add the filets and sear for about 4
minutes on each side. Spread 1 tablespoon of the blue cheese mixture on top of
each filet and put in the oven. Roast for 8 minutes for medium rare (130-140

degrees F), 10 minutes for medium (145 to 150 degrees F), or 12 minutes for
well-done (155-160 degrees F). To serve, mound the beans in the center of each
plate. Lay the filets over the beans and spoon the pan juices over, and garnish
with parsley.