2013 EMMY Awards Beef Filet Mignon by famed Executive Chef Joachim Splichal and his team at Patina Restaurant Group are in their 18th year serving celebrities and guests delicious cuisine a-la-minute at the EMMY Awards Governor’s Ball.
For the 65th Primetime EMMY Awards Governor’s Ball this year, the Patina Restaurant Group chefs, under the direction of Executive Chef Alec Lester, will be serving a menu of: Little Gem Lettuce Salad, Beef Filet Mignon, Red Wine Braised Short Rib, and Devil’s Food Cake with Roasted Cherries and Mascarpone Cream.
Dine like the Stars at home by throwing your own EMMY party and making these delicious dishes. Featured here, the Beef Filet Mignon with Red Wine Braised Short Rib which is served with cippollini onion, potato-pear gratin, and asparagus. The Little Gem Lettuce salad recipe is also available at thebikinichef.com, just search Little Gem Lettuce.
Suggested wine pairing:
2009 Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
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 saute until browned all over; remove from pan.
Place carrots and thyme into the same saute pan and 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 and 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) and 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, saute 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.
Preparation Time (hrs/min)
