The Chopping Block

Serves 4-6

Pre heat oven 425 degrees

4-6 (6 oz.) filet mignon steaks
2 Tb. olive oil

salt and pepper to taste

Gratin- you will need a 11 x 14 inch glass baking dish

3-4 large russet potatoes or 5-6 large yukon gold potatoes, sliced thinly with a mandoline
1 qt heavy cream
1 large red onion sliced very thinly
4 garlic cloves, chopped
3/4 cup fresh thyme
3-4 cups grated Swiss gruyere
salt and pepper
sweet butter

Line the casserole dish with a thin film of butter. Overlap the sliced potatoes covering only the edge of the previous potato in a straight line, side by side. Sprinkle with salt and pepper. Place a 3rd of the onions, garlic and thyme scattered on top. Sprinkle with a 3rd of the gruyere all over that.
Pour 3/4 cup of cream on top of that and repeat 2 more times, ending with the cheese. Cover with foil and bake 1 hour.
Then take off the foil and turn the oven down to 400 and bake another 40 minutes. With a knife, see if the potatoes are cooked by stabbing the casserole. If they feel a little crunchy, place back in the oven covered for another 1/2 hour. Cool for 15 minutes.

The Red Wine Sauce-

1 1/2 cups red wine
1/2 cup port
1/4 cup veal stock
3 shallots, minced
pat of sweet butter
salt and pepper
2 stickes sweet butter

With the pat of butter, melt and asaute the shallots in a sauce pan. Add the red wine, port wine and veal stock.
Reduce by 3/4 liquid. Slowly whisk in the 2 sticks of butter on low heat until emulsified. Strain.
Add the salt and pepper to taste.

In a saute pan heat the oil for the filets, or you can grill this meat if you choose. Cook to desired temperature.

Sage-
1/2 cup oil
12 sage leaves
Fry the sage in the oil until crispy.

Presentation-

Using a ring the diameter of the filet,cut through the potatoes. Place the potato circle in the center of the plate. If no ring, then cut into a square. Place the filet on top of the gratin.Drizzle with red wine sauce and garnish with the sage leaves.