Instructions: Preheat the oven to 400 degrees. Preheat the grill.

Rub the fillets with 2 tablespoons of the olive oil. Season each fillet with Emerils Essence. Place the fillets on the hot grill and cook for about 6 to 8 minutes on each side for medium-rare.

In a mixing bowl, toss the potatoes with the remaining olive oil and rosemary. Season with salt and pepper. Place on a baking sheet and roast for 15 to 20 minutes or until golden brown.

Place each fillet on an oven-proof plate and spoon the Blue Cheese Glacage over the fillets and around the rim. Place the fillets in the oven and roast until the glacage is lightly golden-brown, about 2 minutes.

In a saute pan, melt the butter. Saute the haricot verte for 3 minutes. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Spoon the potatoes and haricot verte around the fillet. Garnish with crispy bacon, chives and peppers.

This recipe yields 4 servings.

Comments: The full title of this recipe as listed is "Petite Fillet Of Beef With Maytag Blue Cheese Glacage And Rosemary Roasted New Potatoes".

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