Print
Email
Add a photoServings: 6
Ingredients
- 3 ounce Maytag Blue Cheese - (to 4 ounce) crumbled
- 6 x Large eggs yolks
- 1 tsp Emeril's Homemade Worcestershire Sauce see * Note Juice of 1 lemon Salt to taste Freshly-cracked black pepper to taste
- 1/2 c. Heavy cream - (to 3/4 c.)
- 6 x Beef fillets - (8 ounce ea)
- 2 Tbsp. Extra virgin olive oil see * Note
- 1 1/2 lb New potatoes quartered
- 8 Tbsp. Butter - (1 stick) cubed
- 1/2 c. Heavy cream
- 1 lb Crispy bacon minced
- 1/2 c. Lowfat sour cream
- 3 c. Emeril's Homemade Worcestershire Sauce see * Note
- 2 Tbsp. Minced green onions
Directions
- * Note : See the "Emeril's Essence Information" and "Emeril's Homemade Worcestershire Sauce" recipes that are included in this collection.
- In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce and juice of 1 lemon together, till smooth, about 2 min. Season with salt and cracked pepper. With the machine running, slowly add in the 1/2 c. of cream and combine till velvety and creamy. If the glacage does not have a ribbon-like texture, add in a little more cream.
- Season both sides of the fillets with 1 Tbsp. of extra virgin olive oil and Emeril's Essence. In a large saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, sear the fillets for 2 min on all sides. Remove the fillets from the pan and place on a parchment-lined roasting pan. Spoon the glacage over each fillet. Place the fillets in the oven and bake for 8 to 10 min for medium-rare.
- Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes till fork tender, about 10 min. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add in the butter and cream. Season with salt and pepper. Mash the potatoes till slightly smooth. Fold the bacon and lowfat sour cream into the mashed potatoes. Reseason the potatoes if needed.
- To serve, mound the potatoes in the center of each plate. Lay the fillets directly on top of the potatoes. Spoon any remaining sauce from the roasting pan over each fillet. Spoon the Emeril's Homemade Worcestershire Sauce over each fillet. Garnish with green onions.
- This recipe yields 6 servings.
- Comments: The original recipe title as listed is "Grilled Fillet Of Beef With Blue Cheese Glacage, With Bacon And Lowfat sour cream Mashed Potatoes And A drizzle Of Emeril's Homemade Worcestershire Sauce"
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 762 | |
| Calories from Fat 622 | 82% |
| Total Fat 69.76g | 87% |
| Saturated Fat 30.15g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 339mg | 113% |
| Sodium 777mg | 32% |
| Potassium 744mg | 21% |
| Total Carbs 20.4g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.98g | 1% |
| Protein 14.61g | 23% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
