Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Ingredients (50)

• Seasoning Oil:
• 1 teaspoon cracked black pepper (we recommend Pierre Poivre)
• 1 teaspooon fleur de sel
• 1 tablespoon olive oil
•  
• Shallot and Bone Marrow Crust (makes extra):
• 3 (2-inch-long) beef marrow bones, soaked in ice water for at least 12 hours
• 1/2 cup (1 stick) butter
• 1 cup minced shallot
• 3 ounces Fine White Breadcrumbs
• 1/4 teaspoon salt
• 1/8 teaspoon piment d’Espelette
• 1/8 teaspoon white pepper
•  
• Balsamic Braised Tardivo:
• 2 heads radicchio di Treviso
• 2 tablespoons olive oil
• Salt and freshly ground white pepper
• 1/4 cup balsamic vinegar
• 1/4 cup chicken stock
•  
• Sweet Potato Puree:
• 2 sweet potatoes (about 1 pound peeled)
• 4 tablespoons butter
• 2 cups milk
• Salt and freshly ground white pepper
•  
• Sweet Potato and Black Garlic Dauphine:
• 1 large (about 12 ounces) russet potato
• 1/2 cup kosher salt
• 3 tablespoons butter
• 1 3/4 ounces sweet potato, cut into small dice, reserved from above
• 3/4 teaspoon salt
• 5 tablespoons flour
• 1 egg
• Freshly ground white pepper
• 2 cloves black garlic, peeled and halved lengthwise
•  
• To Finish:
• Canola oil for frying
• 4 servings Braised Short Ribs
• 1 pound whole filet mignon, trimmed and tied with butcher’s twine at 1/2-inch intervals
• Salt and cracked black pepper (we recommend Pierre Poivre)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 sprig thyme
• 1 clove garlic, peeled
• 1 ounce bresaola, cut into matchsticks
• 4 Crispy Shallot Rings
• 4 parsley leaves