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1
Combine the ingredients in a small bowl and set aside.
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2
Using your thumbs or a small spoon, pop the marrow out of the bones, pushing from the narrow to the wider opening. Store the marrow in ice water if not using immediately.
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3
Melt 1 tablespoon of the butter in a small saute pan over low heat. Add the shallot and cook, stirring occasionally, until soft but not colored, about 10 minutes; add spoonfuls of water as needed if the shallot sticks to the pan.
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4
Pat dry and weigh 5 ounces of the marrow; transfer to the bowl of a food processor fitted with a blade with the remaining 7 tablespoons butter and the shallot. Blend until smooth. Stream in the breadcrumbs, salt, piment d'Espelette, and pepper and pulse until well combined. Remove the mixture and pack it into a small container; cover and chill until the butter is hard.
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5
Heat a grill or cast-iron grill pan over high heat. Trim four 1-inch tips from the radicchio and
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6
reserve, chilled, for the garnish. Place the remaining radicchio heads in a bowl and toss with the olive oil; season with salt and pepper. Grill until charred on all sides, about 4 minutes total. Transfer to a small saucepan with the vinegar and chicken stock. Bring to a simmer, cover, and cook over low heat until the leaves are tender, about 15 minutes. Transfer the radicchio to a cutting board and simmer the remaining liquid in a saucepan until reduced to a glaze. Cut the radicchio into 4 approximately 1 1/2-inch-wide x 1-inch-tall square portions. Arrange the portions so that the longer leaves are on top and tucked around the sides like a packet. Transfer the packets to a baking sheet lined with foil and coat with the reduced liquid. Top each portion with a 1/8-inch-thick slice of bone marrow crust. Cover and reserve, chilled.
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7
Cut 1 3/4 ounces of the sweet potato into a small dice and reserve, submerged in water, for the dauphine; cut the remaining into large dice. In a large saucepan over medium heat, brown the butter and add the large dice of sweet potatoes, the milk, and 1/2 teaspoon salt. Simmer for 30 to 35 minutes, until fork-tender. Using a slotted spoon, scoop the sweet potatoes into a blender, reserving the milk. Blend with enough of the milk to make a smooth, thick puree. Adjust the seasoning with salt and pepper; reserve, chilled.
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8
Preheat the oven to 350u00b0F. Wash the russet potato and pierce its skin several times with a fork. Make a bed of the kosher salt on an aluminum foil-lined baking sheet, place the potato on top, and transfer to the oven. In a small saute pan, melt 1/2 tablespoon of the butter over low heat, add the reserved small diced sweet potato, and cook, stirring, until tender, about 3 minutes; set aside.
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9
After 45 minutes, begin making a pate a choux: Combine the remaining 2 1/2 tablespoons butter, 1/4 cup water, and 1/4 teaspoon of the salt in a small saucepan over high heat and bring to a simmer. Add the flour, reduce the heat to medium, and stir with a wooden spoon for 5 to 10 minutes, until the mixture begins to dry and form a film on the bottom of the pan. Remove from the heat and beat in the egg until well combined.
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10
Cover and keep in a warm place until the potato is fork-tender, another 10 to 20 minutes. Cut the potato in half, scoop out the flesh, and pass through a food mill or ricer into a medium saucepan. Place over low heat and cook, stirring, for 2 minutes, to dry.
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11
Set a medium bowl on a scale and combine 10 1/2 ounces of the warm potato, 4 ounces of the warm pate a choux, and the cooked small diced sweet potato; season with the remaining 1/2 teaspoon salt and pepper to taste, and mix well. With the palms of your hands, form the dough into at least four 2-ounce, approximately 1 1/4-inch-wide x 1-inch-tall squares, and press a half of black garlic, cut side up, into the tops. Reserve, chilled.
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12
Preheat the oven to 325u00b0F. Fill one-third of a
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13
medium saucepan with canola oil and heat to 350u00b0F.
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14
Place the short ribs in the oven and reheat gently, covered, occasionally basting the meat with the sauce until heated through, about 30 minutes.
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15
Transfer the sweet potato puree to a medium saucepan over medium heat and stir until heated through.
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16
Rest the filet mignon at room temperature for 15 minutes. Season on all sides with salt and cracked black pepper. Heat the olive oil in a large saute pan over medium-high heat. Add the beef and sear on all sides until browned. Lower the heat to medium; add the butter, thyme, and garlic and continue to roast, while basting, until medium-rare (115u00b0F). If needed, transfer to the oven to finish roasting for a few minutes. Allow it to rest for at least 5 minutes in a warm place before removing the string and slicing into 4 equal portions.
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17
Remove the short ribs from the oven and reserve in a warm spot. Increase the oven temperature to broil. Broil the radicchio packets until the crust is crispy and golden brown.
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18
Fry the pommes dauphine in the canola oil until golden brown, about 4 minutes. Drain onto a paper towel-lined tray and sprinkle with salt.
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19
For each serving, place a spoonful of sweet potato puree on the bottom of a warm dinner plate and place a short rib on top. Top with a radicchio tip, 2 matchsticks of bresaola, a crispy shallot ring, and a leaf of parsley. Arrange 1 packet of crusted radicchio, 1 slice of filet mignon, and 1 sweet potato dauphine on the plate. Top the filet mignon with a streak of the seasoning oil. Spoon extra short rib sauce around.
