Ingredients
=== GARNISH ===
Instructions
* Note: See the "Emerils 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 Emerils 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.
