Preheat the oven to 400 degrees F. Preheat the grill. Rub the fillets with 2 tablespoons olive oil. Season each fillet with 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 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 haricots verts for 3 minutes. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Spoon the potatoes and haricots verts around the fillet. Garnish with crispy bacon, chives and peppers.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.