Title: Petite fillet of beef with maytag blue cheese glacage
 Categories: E.
      Yield: 4 Servings
 
      4    (6-ounce) fillets of beef
      4 tb Olive oil, in all
           Essence
      1 lb New potatoes, quartered,
           Blanched
      2 tb Finely chopped fresh
           Rosemary
           Salt and black pepper
      2 tb Butter
      1 lb Haricot verte
      2 tb Minced shallots
      1 tb Minced garlic
 
  Preheat the oven to 400 degrees F. Preheat the grill. Rub the fillets
  with 2 tablespoons olive oil. Season each fillet with Essence. Place
  the fillets on the hot grill and cook for about 6-8 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 15-20 or until golden brown. Place
  each fillet on an oven proof and spoon the 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 sauté pan,
  melt the butter. Sauté the haricot verte for 3 minutes. Add the
  shallots and garlic. Season with salt and pepper. Sauté for 1 minute.
  Spoon the potatoes and haricot verte around the fillet. Garnish with
  crispy bacon, chives and peppers.
  
  Yield: 4 servings