Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Beef Filet, Blue Cheese Glazed, Grilled LC-2.9/s(4)

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4 ea (6 oz) beef filets
4 tbs olive oil
1 dash salt and pepper
----BLUE CHEESE GLAZE----
4 oz blue cheese; crumbled 3-4
6 large egg yolk
1 tsp Worcestershire sauce
3 tbs lemon juice; 1 lemon
1/2 cup cream, heavy
1 dash salt and pepper; cracked pepper

Preheat the oven to 400 degrees. Preheat the grill. Rub the filets with 2 tbs olive oil. Season each filet with salt and pepper. Place the filets on the hot grill and cook for about 6 to 8 minutes on each side for medium rare. Place each filet on an ovenproof plate and spoon the glaze (see below) over the filets and around the rim. Place the filets in the oven and roast until the glaze is lightly golden brown, about 2 minutes. Serve. Serves 4.

BLUE CHEESE GLAZE

In a food processor, puree the cheese, yolks, Worcestershire sauce and lemon juice together, until smooth, about 2 minutes. Season with salt and cracked pepper. With the machine running, slowly add the cream and combine until velvety and creamy. If the glaze does not have a ribbon like texture, add a little more

NYC Nutrition Analysis (per serving or yield unit): water=149.9 g; calories=886; protein=41.57 g; total fat=78.25 g; carbohydrate=2.93 g; dietary fiber=0.05 g; ash=3.53 g; calcium=215.8 mg; phosphorus=557.1 mg; iron=4.99 mg; sodium=514.8 mg; potassium=644.9 mg; magnesium=43.86 mg; zinc=6.75 mg; copper=0.18 mg; manganese=0.04 mg; vitamin A=1132 IU; vitamin E=3.16 mg ATE; thiamin=0.26 mg; riboflavin=0.66 mg; niacin=5.37 mg; pantothenic acid=2.04 mg; vitamin B6=0.79 mg; folate=59.46 ug; vitamin B12=5.56 ug; vitamin C=5.44 mg; saturated fat=31.64 g; monounsaturated fat=34.1 g; polyunsaturated fat=4.2 g; cholesterol=500.5 mg; selenium=44.27 ug; refuse=1.22%; %cal as carb:prot:fat=1:19:80; WW Pts=24.23; (incomplete analysis)

Yield: 4 servings

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