Ingredients Jump to Instructions ↓

  1. 24 oz 681g Beef fillets - (4 fillets)

  2. 4 tablespoons 60ml Olive oil - divided

  3. Emeril's Essence - seeNote

  4. 1 lb 454g / 16oz New potatoes - quartered, blanched

  5. 2 tablespoons 30ml Finely-chopped fresh rosemary

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. Blue Cheese Glacage - seeNote

  9. 2 tablespoons 30ml Butter

  10. 1 lb 454g / 16oz Haricot verte

  11. 2 tablespoons 30ml Minced shallots

  12. 1 tablespoon 15ml Minced garlic

  13. Garnish

  14. Crumbled crisp-cooked bacon

  15. Chopped chives

  16. Minced peppers

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" and "Blue Cheese Glacage" recipes which are included in this collection.

  2. Preheat the oven to 400 degrees. Preheat the grill.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.


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