Preheat the oven to 400?F.
Put the cheese, buttermilk, 1/8 teaspoon of the black pepper, the Worcestershire, and hot sauce in a food processor or blender 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 the bacon aside for another use. Drain off most of the bacon grease, leaving 2 tablespoons in the skillet. Add the onions, season with the remaining 1/4 teaspoon 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 filets with the 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? to 140?F), 10 minutes for medium (145? to 150?F), or 12 minutes for well-done (155? to 160?F).
To serve, divide the haricots verts into 8 equal portions and arrange in the center of eight serving plates. Place the filets on top of the beans, spoon the pan juices over, and garnish with the parsley.
Yield: 8 servings