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 2 tablespoons of the 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.

Preheat the oven to 400°F.

Place the potatoes in a large 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 remaining cream and mash the potatoes until slightly smooth. Fold the bacon and sour cream into the mash potatoes. Season with salt and pepper to taste. Set aside and keep warm while you cook the beef.

In a large saute pan, heat the remaining tablespoon of olive oil. When the oil is hot, sear the filets for 2 minutes on both sides. Remove the filets from the pan and place on a parchment lined roasting pan. Bake until nearly medium rare, about 4 minutes. Remove from the oven and adjust the oven setting to broil.

Spoon some of the glacage over each fillet so that it completely covers the top and drips down the sides. Place the filets under the broiler and cook until the glacage is golden brown in spots, 1 to 2 minutes for medium rare.

To serve, mound the potatoes in the center of each plate. Lay the filets directly on top of the potatoes. Spoon any remaining sauce from the roasting pan over each fillet. Drizzle the Worcestershire sauce over each fillet. Garnish with green onions.