Beef Filet Mignon

1. 1

   For the Beef:

2. 2

   Roast the filet in 2 ounces sizzling butter in oven, until brown on the outside and a nice rosy color on the inside. (It should read 128u00b0F on a meat thermometer for medium rare). Cut slices into 3 ounce medallions. Remove from heat prior to plating.

3. 3

   For the Short rib:

4. 4

   Season the short rib, and saute until browned all over; remove from pan. Place carrots and thyme into the same saute pan; cook with thyme and smashed garlic cloves until tender and caramelized. Transfer to a small braising pot; add short rib and broth. Cook covered in a 350u00b0F oven until tender (about 2 1/2 hours). Cut into 3 ounce pieces; strain liquid over top of short ribs.

5. 5

   For the Onion:

6. 6

   Sear peeled cippollini onions in a touch of olive oil until golden brown. Remove from pan and place in airtight foil container with a touch of olive oil and branch of thyme. Cook slowly in 300u00b0F oven (approximately 45 minutes) until tender.

7. 7

   For the Wine Sauce:

8. 8

   Saute sliced onion over low heat for 2 minutes. Pour in wine; add garlic and 1 branch of thyme. Raise heat and cook until the wine is reduced by half. Remove pan from heat and stir in 7 tablespoons butter. Add mustard and season with salt and pepper.

9. 9

   To Serve:

10. 10

    Sear gratins in 2 ounces of sizzling butter until both sides are crisp and golden; place in 300u00b0F oven until hot. Place beef, short rib, asparagus, and onion on the plate. Pour wine sauce on the short rib and serve.

* Per serving · 4 servings · Values may vary.