Emmy Recipe: First Class Filet Mignon

Filet Mignon Recipe

And now for the main course to serve at your prestigious Emmy party…. Beef Filet Mignon, Red Wine Braised Short Rib, Cippollini Onion, Potato-Pear Gratin, Asparagus

Suggested wine pairing: 2009 Beaulieu Vineyard® Georges de Latour Private Reserve Cabernet Sauvignon

4 Servings

1 pound beef tenderloin
1 pound boneless beef short rib
2 carrots, sliced
1 onion, sliced
2 branch thyme
2 cloves garlic, whole
2 cups beef or chicken broth
4 cippollini onions
8 large spears of asparagus, 5 inches long
2 russet potatoes
1 tablespoon garlic, minced
½ cup cream
1 tablespoon olive oil
3 anjou pears
4 leaves feuille d’brick dough (appropriate alternative is filo dough)
2 ounces mild blue cheese
1 orange
¼ cup sugar
4 tablespoons onion, finely chopped
1 clove garlic, smashed
1 cup red wine
7 tablespoons unsalted butter
1 teaspoon dijon mustard

For the Beef:
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 128°F on a meat thermometer for medium rare). Cut slices into 3 ounce medallions. Remove from heat prior to plating.

For the Short rib:
Season the short rib, and sauté until browned all over; remove from pan. Place carrots and thyme into the same sauté 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 350°F oven until tender (about 2 ½ hours). Cut into 3 ounce pieces; strain liquid over top of short ribs.

For the Onion:
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 300°F oven (approximately 45 minutes) until tender.

For the Gratin:
Peel potatoes and slice into ¼ inch thick pieces.  Line a small pan with olive oil and minced garlic. Lay potatoes in pan and add cream. Bake in 350°F oven until cooked through (approximately 1 hour); set aside to cool. Peel and slice 2 of the pears; juice remaining pear. Place pear slices and juice in a pan. Cook over low heat, covered, until pears are cooked through; let cool. Line 3 inch circular ring mold with brick pastry; fill mold with potatoes, pear and blue cheese alternating layers. Fold the top over. Repeat to make 4 gratin molds.

For the Red Wine Sauce:
Sauté sliced onion over low heat for 2 minutes. Pour in red wine; add garlic and 1 branch of the 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.

For the Orange Chip:
Make a light syrup with the sugar and 1 cup of water. Slice orange into 1/8 inch slices; cook in simmering syrup for 30 seconds. Place in a 200°F oven until crisp and translucent (about 2 ½ hours). Remove and let cool.

To Serve:
Sear gratins in 2 ounces of sizzling butter until both sides are crisp and golden; place in 300°F oven until hot. Place beef, short rib, and gratin on the plate, along with the asparagus and onion. Pour red wine sauce on the short rib; garnish with the orange chip and serve.

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