Filet Mignon with Emmentaler Cheese

Ingredients

• Yields: 4 Servings
• 4-6 oz. filet mignons
• 1 tsp. salt
• 1 1/2 tsp. green pepper corns, crushed
• 2 Tbsp. olive oil
• 1/4 cup port wine
• 1/4 cup prepared beef gravy
• 1 Tpsb. shallot, minced
• 4 oz. Emmi Emmentaler cheese, thinly sliced

Preparation:

Preheat over to 350 degrees.
Mix together salt and pepper.
Slice filet mignons in half, horizontally, then season with the salt and pepper mixture.
In a large Swiss DiamondÒ roasting pan.
Bake for 5 minutes.

Meanwhile, drain oil from frying pan and return to stove and turn heat to medium.

To the pan add the port wine, gravy, and shallots, whisk together and simmer for 3 minutes. Remove from heat.

Take meat out of the oven, carefully pour juices from meat into sauce, stir and set aside.

Turn broiler on high. Top each filet with equal amounts of Emmi Emmentaler cheese slices and broil until cheese is melted.

Transfer filets to a serving platter. Serve with sauce.

Raclette on a Crust

Ingredients:

• 1 white bread (2-3 slices per person)
• Emmi Raclette cheese cut into slices to cover the bread
• Paprika & Pepper
• Assorted vegetables in vinegar

Preparation:

One of the most famous dishes in the Swiss Alps, cooked in a Swiss DiamondÒ Roasting pan.

Cut the bread and the Emmi Raclette cheese into slices. Lay a slice of cheese on top a slice of bread and then place the bread in the buttered Swiss DiamondÒ Roasting pan.

Add paprika and pepper on top and have it baked at 430°F until the cheese melts.

Tip: Serve with assorted vegetables in vinegar. Traditionally pickles and cocktail oignions.

Rosti with Cave Aged Emmentaler

Ingredients:

• Yields: 4 servings
• 2 lbs. Russet potatoes
• 1 1/4 cups onion, finely chopped
• 6 Tbsp. butter, melted, divided
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 4 oz. Cave Aged Emmi Emmentaler cheese thinly slice

Preparation:

Place potatoes in a Swiss Diamond® stock pot and cover with cold water. Bring to a boil, and then simmer until potatoes are just about tender (about 10 minutes). Do not overcook. Drain potatoes and let cool completely. Refrigerate after cooling. (You can cook the potatoes up to 2 days ahead of time.) Peel, then finely shred potatoes using a box grater. In a large Swiss Diamond® nonstick frying pan melt three table spoons of butter and add onions. Over medium heat cook for 5 minutes or until the onions get translucent, then add potatoes, salt and pepper.

Gentle stir, and then evenly spread potatoes in pan and cook over medium low heat for 15 minutes. Remove Rosti from pan by placing a large plate over the top and turn the frying pan upside down. Return pan to heat and add the remaining three table spoons of butter, then slide uncooked side of Rosti back into pan. Cook about 15 minutes more until browned and a crust forms. Preheat broiler to high. Slide Rosti onto a baking sheet or oven safe plate. Arrange the Emmi cheese slices in a circular pattern on top of Rosi. Broil until cheese is melted.