Recipe courtesy of Emeril Lagasse
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 to 4 ounces Maytag Blue Cheese, crumbled
  • 6 egg yolks
  • 1 1/2 pounds new potatoes, quartered
  • 8 tablespoons (1 stick butter) cubed
  • 1 teaspoon Emeril's Homemade Worcestershire Sauce, recipe follows, plus 3 cups
  • 1 lemon, juiced
  • Salt and freshly cracked black pepper
  • 1/2 to 3/4 cup heavy cream
  • 6 (8 ounce) beef fillets
  • 2 tablespoons olive oil
  • Essence, recipe follows
  • Salt
  • 1/2 cup heavy cream
  • 1 pound of crispy bacon, chopped
  • 1/2 cup sour cream
  • 2 tablespoons chopped green onions
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
EMERIL'S WORCESTERSHIRE SAUCE
  • 2 tablespoons olive oil
  • 6 cups coarsely chopped onions
  • 4 jalapenos, with stems and seeds, chopped
  • 2 tablespoons minced garlic
  • 2 teaspoons freshly ground pepper
  • 4 cans anchovy fillets
  • 1/2 teaspoon whole cloves
  • 2 tablespoons salt
  • 2 whole, medium lemons, skin and pith removed
  • 4 cups dark corn syrup
  • 2 cups Steen's Pure Cane Syrup
  • 2 quarts distilled white vinegar
  • 4 cups water
  • 3/4 pound fresh horseradish, peeled and grated

Directions

In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce and juice of 1 lemon together, until smooth, about 2 minutes. Season with salt and cracked pepper. With the machine running, slowly add the 1/2 cup of cream and combine until velvety and creamy. If the glacage does not have a ribbon like texture, add a little more cream.

Preheat the oven to 375 degrees F.

Season the both sides of the fillets with 1 tablespoon of olive oil, salt and cracked black pepper. In a large saute pan, heat the remaining olive oil. When the oil is hot, sear the fillets for 2 minutes 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 minutes 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 until fork tender, about 10 minutes. 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 the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. Fold the bacon and sour cream into the mash 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 Worcestershire Sauce over each fillet. Garnish with green onions.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

EMERIL'S WORCESTERSHIRE SAUCE

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

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