Seared Beef Filets with Blue GlaCAge

Name: Seared Beef Filets with Blue GlaCAge
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/4 pound blue cheese, crumbled; 1/4 cup buttermilk; Freshly ground black pepper; 1 teaspoon Worcestershire Sauce; 1 teaspoon hot sauce; 1/2 pound sliced bacon, chopped; 2 cups sliced yellow onions; 3/4 pounds haricots verts, blanched; 4 filet mignons (about 6 ounces each); Creole seasoning; 2 tablespoons vegetable oil; 1 tablespoon chopped fresh parsley leaves

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Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 servings

Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 servings

Ingredients

1/4 pound blue cheese, crumbled

1/4 cup buttermilk

Freshly ground black pepper

1 teaspoon Worcestershire Sauce

1 teaspoon hot sauce

1/2 pound sliced bacon, chopped

2 cups sliced yellow onions

3/4 pounds haricots verts, blanched

4 filet mignons (about 6 ounces each)

Creole seasoning

2 tablespoons vegetable oil

1 tablespoon chopped fresh parsley leaves

Directions

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.