Roast Filet Mignon with Gorgonzola Cheese
and Caramelized Onions and Cabernet Syrup

1 whole Filet mignon (completely clean of fat, silver skin and veil meat)
1/2 cup chopped garlic
4 bay leaves
1 yellow onion sliced
1 cup Olive oil
1/2 cup fresh herbs chopped
3 tablespoons freshly ground black pepper
1/2 pound gorgonzola cheese
3 each yellow onions cut into rings (1/2 inch)
1/2 bottle Cabernet
1/2 cup brown sugar
1 cup demi glace
1/2 pound butter
3 table spoons olive oil
Salt and black pepper to taste

Preparations: Combine filet mignon and following 7 ingredients and marinade for 12 hours. Preheat oven to 400 degrees. Reduce cabernet, sugar and demi glace in sauce pan to syrup consistency. Pat filet down, and pan-sear all sides. Place in oven for 13 minutes or to desired doneness. While filet is in oven heat 3 tablespoons olive oil in sauté pan and caramelize onions. Slice filet garnish with onions then small amount of cheese and drizzle with cabernet syrup.

Potato Gallette

6 white or yellow potatoes (peeled, grated and rinsed)
1/2 cup Parmesan cheese (grated)
2 cups Half and Half
4 eggs
1 Tablespoon dry Herbs de Provence
1/2 teaspoon nutmeg
3 bunches green onions, minced
Salt and pepper to taste

Preparations: Preheat oven to 375 degrees. Grease 4 oz. soufflé cups. Combine all ingredients. Fill cups and bake for 25 minutes or until done.

These recipes are provided for your enjoyment. Artesa does not have a restaurant on-site.