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Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce (Emeril Lagasse) Recipe

Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce (Emeril Lagasse) Recipe

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Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce (Emeril Lagasse)

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Ingredients:

Serving

4 portobello mushroom caps , 4 oz each
salt and pepper
2 tbsp extra-virgin olive oil
1 cup crumbled blue cheese
1/4 cup crumbled walnuts
4 (6-oz) filet mignons
essence , recipe follows
1 tbsp olive oil
roasted garlic mashed potatoes , recipe follows
1 cup emeril's worcestershire sauce, recipe follows
1 tbsp chopped fresh parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
3 heads garlic, split in 1/2
3 tbsp olive oil
2 lb potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
salt and white pepper
2 tbsp olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tbsp minced garlic
2 tsp freshly ground pepper
4 (2-oz) cans anchovy
1/2 tsp whole cloves
2 tbsp salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent pure cane syrup (recommended: steen's)
2 quarts distilled white vinegar
4 cups water
3/4 lb fresh horseradish, peeled and grated
3 pint-sized canning jars

Directions:

Preheat the oven to 400 degrees F.
Season the portobellos on both sides with the salt and pepper. Place on an aluminum foil lined sheet pan and drizzle with the olive oil. Place in the oven and roast until tender, about 30 minutes. Remove from the oven and sprinkle 1/4 cup of the blue cheese onto the center of each mushroom, along with 1 tablespoon of walnuts. Place in the oven and roast until the cheese is melted, about 5 minutes.
Set a 10-inch saute pan over medium-high heat. Season the filets with the Essence and 1 teaspoon of salt. Add the olive oil to the saute pan and place the filets in the pan. Sear the beef until well caramelized, about 3 minutes. Turn over and continue to cook on the second side for an additional 3 minutes. Place in the oven and roast until cooked to medium-rare, about 10 minutes. To serve, spoon a pile of potatoes on 4 entree plates, top with the roasted portobellos and ladle the homemade Worcestershire sauce around the mushroom. Place the beef alongside. Garnish with the chopped parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Roasted Garlic Mashed Potatoes:
Preheat the oven to 450 degrees F.
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.
Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Emeril's Worcestershire Sauce:
Combine the oil, onions and jalapenos in a large stockpot over high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the jars by 1-inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.
Yield: 3 pints

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2212.66 Kcal (9264 kJ)
Calories from fat	757.41 Kcal
		% Daily Value*
Total Fat	84.16g	129%
Cholesterol	162.23mg	54%
Sodium	8685.81mg	362%
Potassium	2095.99mg	45%
Total Carbs	352.21g	117%
Sugars	284.65g	1139%
Dietary Fiber	20.26g	81%
Protein	35.23g	70%
Vitamin C	80.1mg	134%
Vitamin A	2.7mg	89%
Iron	89.1mg	495%
Calcium	617.7mg	62%

Amount Per 100 g
Calories	117.46 Kcal (492 kJ)
Calories from fat	40.21 Kcal
		% Daily Value*
Total Fat	4.47g	129%
Cholesterol	8.61mg	54%
Sodium	461.09mg	362%
Potassium	111.27mg	45%
Total Carbs	18.7g	117%
Sugars	15.11g	1139%
Dietary Fiber	1.08g	81%
Protein	1.87g	70%
Vitamin C	4.3mg	134%
Vitamin A	0.1mg	89%
Iron	4.7mg	495%
Calcium	32.8mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.