Sunday, July 15, 2012

Petits Filets with Blue Cheese Glacage

Wow - fancy name of this dish, I know, but this dish is pure and simple and hands down, the BEST MEAL I'VE EVER HAD IN MY LIFE! Andy made this for me years ago, and since then, I've asked him to make it for me every year on my birthday. He found some petit filets on sale at Costco the other day, so I didn't even have to wait until my birthday next year to get this dish again. This is originally an Emeril Lagasse recipe, that we modify just a wee bit. So, I'll write it the way Mr. Lagasse writes it, and then I'll tell you what changes we make. Enough chit chat...let's get to the good stuff.

Petits Filets with Blue Cheese Glacage

1/4 lb. blue cheese, crumbled
1/4 cup buttermilk
1/8 tsp + 1/4 tsp freshly ground black pepper
1 tsp Worcestershire sauce
1 tsp hot sauce
1/2 lb. of bacon, chopped
2 cups thinly sliced yellow onions
3/4 lb. haricots verts (thin green beans), blanched in boiling salted water for 4 minutes, drained and rinsed in cool water
8 filet mignons (about 6 oz. each)
2 tbs Creole Seasoning (recipe to follow)
2 tbs vegetable oil (or canola)
1 tbs chopped fresh parsley leaves

1. Preheat oven to 400 degrees.

2. Put the cheese, buttermilk, 1/8 tsp of black pepper, the Worcestershire, and hot sauce in a food processor or blender and process until smooth. Set aside.

3. In a medium-sized 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 tbs in the skillet. Add the onions, season with remaining pepper, and cook, stirring, until slightly softened, 2-3 minutes. Add the haricots verts and toss to mix. Remove from the heat and keep warm.

4. Season the filets with the Creole seasoning. Heat the oil in a large ovenproof skillet over medium-high heat. Add the filets and sear for about 4 minutes on each side.

Spread 1 tbs of the blue cheese mixture on top of each filet and put in the oven. Roast for 8 minutes for medium-rare, 10 minutes for medium, or 12 minutes for well-done.

5. 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.

**We make double the sauce, so we can serve extra with our filets. Also, we chop the bacon up, add half to the sauce and the other half to the beans and onions.**

Creole Seasoning

2.5 tbs sweet paprika
2 tbs salt
2 tbs garlic powder
1 tbs freshly ground pepper
1 tbs onion powder
1 tbs cayenne
1 tbs dried oregano
1 tbs dried thyme

1. Mix all ingredients together and store in an airtight container. Can be stored this way for up to 3 months.

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