Preheat the oven 400 degrees F. Put the cheese, buttermilk, black pepper, Worcestershire and hot sauce in a food processor 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, and season with 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 filet with 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 (130-140 degrees F), 10 minutes for medium (145 to 150 degrees F), or 12 minutes for well-done (155-160 degrees F). To serve, mound the beans in the center of each plate. Lay the filets over the beans and spoon the pan juices over, and garnish with parsley.