Reservations: (702) 967-7999
Cuisine: Steakhouse
Hours: 5:30PM - 10:30PM; Daily
Cost: $$$

Some come for the menu, where dishes like the bone-in filet mignon, salt-crusted prime rib and an array of seafood compete for your appetite's attention. Others choose this steakhouse for its architecture and Impressionist art, often called the most beautiful dining room in Las Vegas.

Whatever your reason, you'll find Les Artistes to be an inviting experience.

FEATURED RECIPE:

16oz Bone-in Filet
4 16 oz. bone-in filets
Salt and pepper to taste
8 oz. yellow wax beans
8 oz. green beans
4 oz. baby carrots

For Provancale Tomato
1/4 oz. parsley
1 clove garlic
2 tomatoes
1 oz. bread crumbs
1/4 oz. thyme
1/4 oz. basil
1 tsp. olive oil

For Béarnaise Sauce
4 egg yolks
1 lb. clarified butter
juice of 1/2 lemon
1 oz. tarragon
1/2 oz. shallots
1/2 cup red wine vinegar
1/4 tsp. paprika
Salt and pepper to taste

Clean the beans and the baby carrots. Blanche in salted water. Broil the bone-in filets until medium rare.

To serve: Arrange the vegetables on the plate next to the filet. Serve the Provancale tomato with the Béarnaise Sauce on the side.

To make Provancale Tomato: Combine bread crumbs with parsley, garlic, thyme, basil, and olive oil. Mix well. Sprinkle mixture onto tomato halves.

To make Béarnaise Sauce: Sautee tarragon and shallots in the red wine vinegar over an open flame until all the liquid is gone. Beat egg yolk over a bain-marie until thick and creamy. Add the clarified butter one teaspoon at a time until combined. Stir in lemon juice, paprika, and tarragon reduction. Salt and pepper to taste.