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1
Preheat the oven to 400 degrees.
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2
In a warm saute/fry pan, render the bacon till crispy, stirring occasionally, about 8 min.
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3
On the side of each filet make a 2-inch slit forming a pocket.
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4
Stuff each pocket with 2 Tbsp.
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5
of the cheese.
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6
Season the filets with Creole seasoning.
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7
In oven-proof saute/fry pan, add in the extra virgin olive oil.
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8
When the oil is warm, sear the filets for 2 min on each side.
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9
Place the pan in the oven and roast the filets for 6 to 7 min for medium-rare.
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10
Toss the onions with the warm sauce.
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11
Season with salt.
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12
Dredge the onions in the flour, tapping off any excess.
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13
Heat the vegetable oil.
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14
Fry the onions till golden, about 2 min.
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15
Remove and drain on paper towels.
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16
Season with Creole seasoning.
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17
Remove the filets from the pan and set aside.
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18
Place the saute/fry pan on the stove.
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19
Over medium-high heat, deglaze the pan with the demi-glace and port wine.
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20
Remove from the heat and keep hot.
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21
Fold the bacon and bacon fat into the Creamed Potatoes.
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22
To assemble, divide the potatoes by 4 and mound the potatoes in the center of each plate.
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23
Lay each filet on top of the potatoes.
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24
Spoon the pan sauce over each filet.
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25
Garnish each plate with the remaining cheese, fried onions and parsley.
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26
This recipe yields 4 main-course servings.
