Steps:
- 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.
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