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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