Recipe of the Month

Seared Filet Mignon with Short Rib Ravioli and White Truffle Froth

Wine Pairing by Sommelier Curt Christiansen
2009 DeSante, Cabernet Sauvignon, Oakville:
This is one of my favorite word-of-mouth wines. Aromas of oak, molasses and violet give subtle hints of what’s to come. Velvety tannins caress the tongue as flavors of dark black fruit, fresh roasted coffee and a tight core of spice and earth lead seamlessly into more toasty oak and hints of dark chocolate and cocoa on the finish. Some elements of this wine mirror flavors in the dish while others offer contrast. This was an intuitive pairing. I like these the best. Enjoy.

Ingredients:
6-8 oz. filet mignon
1 lb. short ribs, deboned, light defatted
1 cup red mirepoix
1 cup short rib jus
1 cup veal jus
1 onion small diced
1 parsnip small diced
1 carrot small diced
1 celery root small diced
1/4 1b mixed mushrooms finely chopped
1 can black truffle juice
2 cups OO flour
4 yolks
1.5 whole eggs
3.5 tsp truffle juice
5 tsp extra virgin olive oil
1 whole egg + 1tsp water whipped
Salt and pepper

3 baby salsify cleaned & blanched
3 baby rutabaga cleaned & blanched
3 baby carrots cleaned & blanched
3 red pearl onions cleaned & blanched
2 cups Swiss chard/ kale mix cleaned
1/4 cup chicken stock
1/3 cup butter
Salt and pepper

1/4 cup skim milk
1/8 cup white truffle oil
.5% weight of milk & oil of soy lecithin
Pinch of salt


Season short ribs with salt & pepper. Sear in a hot pan, let cool completely.
Place red mirepoix, short ribs and jus in a vacuum bag. Seal on high, place in a water bath or combi oven at 150 degrees for 48 hours. When finished, place in an ice bath and cool completely.
Sauté all small diced vegetables until soft, then add mushrooms, cook until soft, add truffle juice and veal jus, simmer for 5 minutes. Let cool to room temperature.
Reheat short ribs enough to slightly soften, small dice short ribs and fold into root vegetable mix. Refrigerate mix until it stiffens up.
Use a 4 ounce scoop and scoop onto baking tray with parchment paper.
Put pasta dough ingredients into small mixer, mix with dough hook on low until it forms a ball. Place in a vacuum bag, seal and let set for 30 minutes.
Rollout pasta dough, brush with egg wash, place scooped filling on top, cover and cut out with round cutters. Blanch in boiling water or steam in Combi oven at 212 degrees for 12 minutes until done. Place in refrigerator to cool.
Bring skim milk, truffle oil & a pinch of salt to a boil, add lecithin, mix with hand blender for one minute. Set aside.
Cook filet in sauté pan with butter until desired doneness is achieved. Set aside to rest.
Place all cleaned baby vegetables in the pan bring to a  boil with chicken stock, salt & pepper, add butter to glaze.
Place butter in pan add greens and a pinch of salt cook until wilted, reserve.
In a large bowl, place cooked greens in the center, place glazed baby vegetables around put the filet on top of the greens, put the blanched ravioli on top of the filet, foam the truffle froth mixture and place on top, Enjoy!
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