Title: Petite Fillet of Beef with Blue Cheese Glacage
Categories: Essnce08
Yield: 4 servings

24 oz Beef fillets -; (4 fillets)
4 tb Olive oil; divided
Emeril's Essence; see * Note
1 lb New potatoes; quartered,
-blanched
2 tb Finely-chopped fresh
-rosemary
Salt; to taste
Freshly-ground black pepper;
-to taste
Blue Cheese Glacage; see *
-Note
2 tb Butter
1 lb Haricot verte
2 tb Minced shallots
1 tb Minced garlic
=== GARNISH ===
Crumbled crisp-cooked bacon
Chopped chives
Minced peppers

* 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.

Comments: The full title of this recipe as listed is "Petite Fillet Of Beef
With Maytag Blue Cheese Glacage And Rosemary Roasted New Potatoes".

Recipe 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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

12-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.