Ingredients

Ingredients

• 4 portobello mushroom caps, 4 ounces each
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup crumbled blue cheese
• 1/4 cup crumbled walnuts
• 4 (6-ounce) filet mignons

• Essence, recipe follows
• 1 tablespoon olive oil
• Roasted Garlic Mashed Potatoes, recipe follows
• 1 cup Emeril's Worcestershire sauce, recipe follows
• 1 tablespoon chopped fresh parsley leaves

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

ROASTED GARLIC MASHED POTATOES:

• 3 heads garlic, split in 1/2
• 3 tablespoons olive oil
• 2 pounds potatoes, peeled and diced

• 1 stick butter, cubed
• 1/2 to 3/4 cup heavy cream
• Salt and white pepper

EMERIL'S WORCESTERSHIRE SAUCE:

• 2 tablespoons olive oil
• 6 cups coarsely chopped onions
• 4 jalapenos, with stems and seeds, chopped
• 2 tablespoons minced garlic
• 2 teaspoons freshly ground pepper
• 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
• 1/2 teaspoon whole cloves
• 2 tablespoons 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 pound fresh horseradish, peeled and grated
• 3 pint-sized canning jars

Description

Cooking Channel Serves Up This Filet Of Beef With Roasted Garlic Mashed Potatoes, Bleu Cheese And Walnut Stuffed Portobellos, And Homemade Worcestershire Sauce Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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