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1
In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce and juice of 1 lemon together, until smooth, about 2 minutes.
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2
Season with salt and cracked pepper.
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3
With the machine running, slowly add the 1/2 cup of cream and combine until velvety and creamy.
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4
If the glacage does not have a ribbon like texture, add a little more cream.
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5
Preheat the oven to 375 degrees F.
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6
Season the both sides of the fillets with 1 tablespoon of olive oil, salt and cracked black pepper.
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7
In a large saute pan, heat the remaining olive oil.
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8
When the oil is hot, sear the fillets for 2 minutes on all sides.
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9
Remove the fillets from the pan and place on a parchment lined roasting pan.
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10
Spoon the glacage over each fillet.
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11
Place the fillets in the oven and bake for 8 to 10 minutes for medium rare.
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12
Place the potatoes in the saucepan and cover with water.
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13
Season the water with salt.
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14
Bring the liquid to a boil and reduce to a simmer.
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15
Cook the potatoes until fork tender, about 10 minutes.
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16
Remove the potatoes from the heat and drain.
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17
Place the potatoes back in the pan.
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18
Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes.
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19
Add the butter and cream.
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20
Season with salt and pepper.
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21
Mash the potatoes until slightly smooth.
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22
Fold the bacon and sour cream into the mash potatoes.
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23
Reseason the potatoes if needed.
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24
To serve, mound the potatoes in the center of each plate.
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25
Lay the fillets directly on top of the potatoes.
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26
Spoon any remaining sauce from the roasting pan over each fillet.
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27
Spoon the Worcestershire Sauce over each fillet.
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28
Garnish with green onions.
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29
Combine all ingredients thoroughly.
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30
Combine the oil, onions and jalapenos in a large stockpot over a high heat.
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31
Saute for 2 to 3 minutes or until slightly soft.
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32
Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish.
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33
Bring to a boil.
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34
Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon.
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35
Strain.
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36
Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
