Grilled Fillet of Beef with Blue Cheese Glacage, with Bacon and Sour Cream Mashed Potatoes and a Drizzle of Emeril's Homemade Worcestershire Sauce

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