Recipe: Petits Filets with Blue Cheese Glacage (Glaze)

PETITS FILETS WITH BLUE CHEESE GLACAGE

"Eric linquest, my good friend. Says this is one of his favorite dishes. he's a smart guy. A glacage is simply a glaze. The dish came about when I discovered that wonderful blue cheese from the Maytag people. It was first served as a special, but it became so popular i had to put it on my regular menu to satisfy my repeat customers - a grand dish!"

1/4 pound blue cheese, crumbled, preferably Maytag Blue
1/4 cup buttermilk
1/8 teaspoon plus 1/4 teaspoon freshly ground black pepper, divided use
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 pound sliced bacon, chopped
2 cups thinly sliced yellow onions
3/4 pound haricots verts (thin green beans), blanched in boiling salted water for 4 minutes, drained, and rinsed in cool water
8 filet mignons (about 6 ounces each)
2 tablespoons Creole Seasoning (recipe follows)
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley leaves

Preheat the oven to 400 degrees F.

Put the cheese, buttermilk, 1/8 teaspoon of the black pepper, the Worcestershire, and hot sauce in a food processor or blender 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, season with the remaining 1/4 teaspoon 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 filets with the 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 to 140 degrees F), 10 minutes for medium (145 to 150 degrees F), or 12 minutes for well-done (155 to 160 degrees F).

To serve, divide the haricots verts into 8 equal portions and arrange in the center of eight serving plates. Place the filets on top of the beans, spoon the pan juices over, and garnish with the parsley.

CREOLE SEASONING

2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon ground cayenne pepper
1 tablespoon cried oregano
1 tablespoon dried thyme

Mix all of the ingredients together and store in an-tight container. Can be stored this way for up to 3 months.

Makes 8 servings
Source: Every Day's a Party by Emeril Lagasse