Preheat the oven 400 degrees F.
Put the cheese, buttermilk, black pepper, Worcestershire and hot sauce in a food processor and process until smooth. Set aside.
In a medium-size skillet, fry the bacon until crispy, about 10 minutes. Drain on paper towels and set aside. Drain off most of the bacon grease, leaving 2 tablespoons in the skillet. Add the onions, and season with black pepper, and cook, stirring, until slightly softened, 2 to 3 minutes. Add the haricots verts and toss to mix. Remove from the heat and keep warm. Season the filet with Creole seasoning. Heat the vegetable oil in a large ovenproof skillet over medium high heat. Add the filets and sear for about 4 minutes on each side. Spread 1 tablespoon of the blue cheese mixture on top of each filet and put in the oven. Roast for 8 minutes for medium rare (130-140 degrees F), 10 minutes for medium (145 to 150 degrees F), or 12 minutes for well-done (155-160 degrees F). To serve, mound the beans in the center of each plate. Lay the filets over the beans and spoon the pan juices over, and garnish with parsley.
Yield: 4 servings