Ingredients
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
4 tablespoons onion, finely chopped
1 clove garlic, smashed
1 cup red wine
7 tablespoons unsalted butter
1 teaspoon dijon mustard
Preparation
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 1/2 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 Wine Sauce: Sauté 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.
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, asparagus, and onion on the plate. Pour wine sauce on the short rib and serve.
