PRIME FILET AND BRAISED SHORT RIBS WITH GREEN BEANS


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

Pairing Fillet Mignon with Short Ribs is one of my all time favorites. When you are finished cooking the short Ribs, you will have the most fantastic stock. I strain and chill the stock. The next day, I remove all the fat and place the stock in a large saucepan and add about 12 cloves of peeled garlic and 5 sprigs of thyme. I ten turn the heat up and let the stock reduce by 2/3rds . It can be frozen at this point and used whenever you need. This is the way to go! To make the presentation a little nicer, after I slice the fillet, I place it on the short rib bone and place some short ribs next to it. It is then sauced and served. Wow!


Ingredients You'll Need

Eight 3 bone short ribs cut 1" thick by 4" long
Four 4 ounce prime filet mignon steaks, seasoned with sea salt, pepper, olive oil
Sea salt to taste
Freshly ground pepper to taste
Dry mustard
Paprika
Flour
1/3 cup olive oil
1 red onion, chopped
4 cloves garlic, whole, unpeeled
3 cloves garlic, peeled, minced
1 leek, chopped
1 carrot, peeled, chopped
2 tablespoons olive oil
2 tablespoons butter
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½ cup heavy cream
5 garlic cloves
⅓ chicken broth
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2 tablespoons olive oil
1 red onion
1/4 cognac or port wine
1/2 cup cream
5 cloves minced fresh garlic
2 cups cooked green beans


Directions

Season short ribs with sea salt, pepper, dry mustard, paprika, and flour. Heat 1/3 cup olive oil in a large skillet; brown short ribs on all sides. Remove short ribs from skillet and place in roasting pan. In the skillet where ribs were browned, sauté vegetables and cook until very brown. Remove from skillet and add the vegetables to the roasting pan where the meat is now.


Add water to skillet to where meat and vegetables were cooked in. Bring to boil; pour water over short ribs to cover. Cover with tin foil. Bake 350 degrees for 2 hours. Reduce heat to 275 degrees and bake 3 hours more. Strain and place broth in refrigerator. Chill overnight and remove the fat. Reduce to 1 cup with minced garlic. Strain.


For, garlic cream sauce, mix garlic with cream and reduce slowly until lightly thick. Add chicken broth and reduce until thick. Strain and reserve.


When ready to serve, heat medium skillet with 2 tablespoons olive oil. When hot, sauté fillet mignon until very brown on all sides, cook about 8 minutes. Remove to plate and keep warm. Add remaining onions to skillet and sauté until very brown. Deglaze pan with cognac. Add reduced reserved broth. Reduce until slightly thickened, stir in butter and keep warm. Slice fillet 1/8" thick. Heat short ribs until hot. Remove thin layer of fat that attached short rib to bone and place short rib on half on the bone. Place slices of steak on other half of bone. Place cooked green beans on plate and place short rib and steak on green beans. Pour wine sauce around fillet mignon and garlic sauce in between. Serve. Enjoy!


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