Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
- 1 lb boneless beef short rib
- 1 carrot peeled and cut into medium dice
- 1 onion cut into medium dice
- 1/2 bunch fresh thyme
- 4 cloves unpeeled garlic
- 3 cups red wine
- 5 cups chicken or beef broth
- 8 oz butter
- 5 oz vegetable oil
- 1 lb.prime beef tenderloin
- 2 large yukon gold potatoes
- 4 cippollini onions
- 1/2 cup bone marrow puree, blanched and blended
- 7 egg yolks
- 2 cups cream
- 8 spears large asparagus
- Salt and freshly ground pepper to season
- 4 tablespoons finely chopped onion
- 1 clove garlic, smashed
- 1 cup red wine
- 1 tsp dijon mustard
Heat 2 ounces vegetable oil with 2 ounces of butter until sizzling. Add the short ribs and saute until brown and caramelized. Remove from pan, and add the carrot, medium dice onion, thyme and garlic, and cook gently until vegetables are soft and lightly colored. Add the 2 cups of the red wine and cook until liquid is evaporated. Add 4 cups of the broth and the seared short ribs, cover with foil, and cook in a 275 degree oven for 2-3 hours, until short ribs are fork tender. When cooked, remove short ribs from pan and chill. Cut into 4 pieces and put into pan, covered with the strained braising liquid. Reheat before serving.
For the Beef:
Heat 2 ounces vegetable oil with 2 ounces of butter until sizzling. Add the beef to the pan and sear on all sides. Place in a 350 degree oven until the center reads 135 degrees on a thermometer. Remove from oven and set aside.
For the Potatoes:
Peel, and with a circle pastry cutter, cut circles that are 2 inches in diameter, and 1 inch tall. Heat 1 ounce of the butter until sizzling, and saute potatoes until uniformly brown on all sides. Place in an ovenproof casserole dish, cover with 1 cup of the broth, dot with 1 ounce of the butter, cover with foil and bake in a 350 degree oven until soft. Set aside.
For the Onion:
Place 4 cippollini onions in a pan with 1/4 ounce oil and a sprig of thyme, cover with foil and bake until onion is soft and cooked through. Set aside.
For the Flan:
Bring the eggs, cream and marrow to room temperature, and mix together, season with salt and pepper. Brush butter inside 4 2oz molds and fill with mixture. Place molds into a pan with water going halfway up the outside of the molds. Cover with foil and bake at 325 degrees until set, approximately 15 minutes.
For the Asparagus:
Peel the asparagus and cut into 4 inch lengths. Blanch in rapidly boiling salted water until cooked half way, and shock chill in ice water. Heat 1 ounce butter in a saute pan until sizzling, add the asparagus, salt and pepper, and gently sauté until asparagus is cooked through
For the Red Wine Sauce:
Saute the finely chopped onion over low heat for 2 minutes, then pour in the red wine. Add the garlic and 1 branch of the thyme, raise the heat, and cook until the wine is reduced by half. Remove the pan from heat and stir in 7 tbsp butter, followed by the mustard. Season with salt and pepper.
On each plate, Place a slice of beef, a piece of the short rib with a cippollini onion on top of it, 1 piece potato, 1 flan and two pieces of asparagus. Drizzle some red wine sauce over the meat and serve.