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. Season with salt and cracked pepper. With the machine running, slowly add the 1/2 cup of cream and combine until velvety and creamy. If the glacage does not have a ribbon like texture, add a little more cream. Season the both sides of the fillets with 1 tablespoon of olive oil, salt and cracked black pepper. In a large saute pan, heat the remaining olive oil. When the oil is hot, sear the fillets for 2 minutes on all sides. Remove the fillets from the pan and place on a parchment lined roasting pan. Spoon the glacage over each fillet. Place the fillets in the oven and bake for 8 to 10 minutes for medium rare. Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. 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. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. Fold the bacon and sour cream into the mash potatoes. Reseason the potatoes if needed. To serve, mound the potatoes in the center of each plate. Lay the fillets directly on top of the potatoes. Spoon any remaining sauce from the roasting pan over each fillet. Spoon the Worcestershire sauce over each fillet. Garnish with green onions.
Yield: 6 servings