Beef Filet Mignon

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 128u0b0F 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; 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 350u0b0F 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 300u0b0F oven (approximately 45 minutes) until tender.
For the Wine Sauce:
Saute 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 300u0b0F oven until hot. Place beef, short rib, asparagus, and onion on the plate. Pour wine sauce on the short rib and serve.