Black Garlic-Crusted Filet with Braised Short-Rib, Baby Carrots, Brussels Sprouts and Shallot-Maytag Blue Cheese Butter

Black Garlic Crusted Filet with Braised Short-Rib, Baby Carrots, Brussels Sprouts and Shallot-Maytag Blue Cheese Butter
  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 pounds beef tenderloin
  • 1 black garlic clove
  • 3 sprigs rosemary
  • 3 pounds flanken style short ribs without bones
  • 1 cup onion, chopped
  • 5 thyme sprigs
  • 3 rosemary sprigs
  • 3 cups beef stock
  • 2 cups red wine
  • 1 cup baby carrots, blanched
  • 1 cup Brussels sprouts, shaved
  • 1 garlic clove, minced
  • 1 1/2 tablespoons shallots, minced
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper


Preheat oven to 425 degrees F.

Rub black garlic into paste on the outside of beef tenderloin. Separate rosemary from sprigs and rub on tenderloin. Let sit in refrigerator for at least 30 minutes or as long as overnight. Cook in oven for 30-35 minutes for medium rare, remove from oven and let sit at least 15 minutes before slicing into 11/2 inch portions.

Heat 2 tablespoons olive oil in a large oven proof skillet and sear short ribs until brown, almost charred. Add onion and cook until translucent, about 5 minutes. Add thyme, rosemary, beef stock, and wine, scraping bottom and bring to a boil. Cover and cook in oven for 1 1/2 until meat is tender. Uncover and continue to braise for another half hour, until sauce reduces to half.

In a pan, heat 2 tablespoons olive oil. Saut� Brussels sprouts and garlic until tender, about 5 minutes. Season with salt and pepper.

In a bowl, mix together shallots, butter, and blue cheese.

Serve filet with a pat of blue cheese butter, a side of Brussels sprouts, baby carrots, and a portion of short rib with sauce spooned over.
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