Courtesy of the Governors Ball: Beef filet mignon and red wine-braised short rib with cipollini onions, marrow flan, potatoes fondant and asparagus Courtesy of the Governors Ball: Beef filet mignon and red wine-braised short rib with cipollini onions, marrow flan, potatoes fondant and asparagus

The awards ceremony may be the main attraction on Emmy night, but the real festivities begin after the show at the Governors Ball, a lavish fete hosted by the Academy of Television Arts & Sciences. This year's party pays homage to old Hollywood with a black-and-white Art Deco theme reminiscent of the era. Here's what chefs are whipping up:

First course: Tower of mango and Dungeness crab with avocado, cucumber, tomato, crisp lotus root and sweet ginger-soy reduction

Entree: Beef filet mignon and red wine-braised short rib with cipollini onions, marrow flan, potatoes fondant and asparagus

Dessert: Milk chocolate mousse with champagne gelée, berries in Dove dark chocolate cup and cherry vanilla cake

Feeling ambitious? Here's how you can ape the award-worthy entree and the delish drink that will be on many a TV star's lips come the evening of Sept. 16!

Beef Filet Mignon and Red Wine-Braised Short Rib with Cipollini Onions, Marrow Flan, Potatoes Fondant and Asparagus (Serves 4)

1 lb boneless beef short rib
1 carrot, peeled and cut into medium dice
1 onion, cut into medium dice
1/2 bunch fresh thyme
4 cloves unpeeled garlic
3 cups red wine
5 cups chicken or beef broth
8 oz butter
5 oz vegetable oil
1lb prime beef tenderloin
2 large Yukon Gold potatoes
4 cipollini onions
1/2 cup bone marrow puree, blanched and blended
7 egg yolks
2 cups cream
8 spears large asparagus
Salt and freshly ground pepper to season
4 tablespoons finely chopped onion
1 clove garlic, smashed
1 cup red wine
1 tsp Dijon mustard

For the short ribs:
1. Heat 2 oz vegetable oil with 2 oz butter until sizzling.
2. Add the short ribs and sauté until brown and caramelized.
3. Remove from pan and set aside.
4. Add the diced carrot, onion, thyme and garlic, and cook gently until vegetables are soft and lightly colored.
5. Add 2 cups of the red wine and cook until liquid is evaporated.
6. Add 4 cups of the broth and the seared short ribs, cover with foil and braise in a preheated 275-degree oven for 2-3 hours, until short ribs are fork tender.
7. Remove from pan and chill.
8. Cut into 4 pieces and put into pan, covered with the strained braising liquid.
9. Reheat before serving.

For the beef:
1. Heat 2 oz vegetable oil with 2 oz butter until sizzling.
2. Add the beef to the pan and sear on all sides.
3. Place in a 350-degree oven until the center reads 135 degrees on a thermometer.
4. Remove from oven and set aside.

For the potatoes:
1. Peel, and with a circle pastry cutter, cut circles that are 2 inches in diameter and 1 inch tall.
2. Heat 1 oz butter until sizzling, and sauté potatoes until uniformly brown on all sides.
3. Place in an ovenproof casserole dish and cover with 1 cup of the broth, dot with 1 oz of the butter, cover with foil, and bake in a 350-degree oven until soft. Set aside.

For the onions:
1. Place 4 cipollini onions in a pan with 1/2 oz oil and a sprig of thyme, cover with foil, and bake until onion is soft and cooked through. Set aside.

For the flan:
1. Bring the eggs, cream, and marrow to room temperature, mix together, and season with salt and pepper.
2. Brush butter inside 4 2-oz molds and fill with mixture.
3. Place molds into a water bath by filling a pan with water going halfway up the outside of the molds. Cover with foil and bake at 325 degrees until set, approximately 15 minutes.

For the asparagus:
1. Peel the asparagus and cut into 4-inch lengths.
2. Blanch in rapidly boiling salted water until cooked halfway, remove from hot water, and shock-chill in ice water.
3. Heat 1 oz butter in a sauté pan until sizzling, add the asparagus, salt, and pepper, and gently sauté until asparagus is cooked through.

For the red wine sauce:
1. Sauté the finely chopped onion over low heat for 2 minutes.
2. Pour in red wine.
3. Add the garlic and 1 branch of the thyme, raise the heat, and cook until the wine is reduced by half.
4. Remove the pan from heat and stir in 7 tbs butter, followed by the mustard.
5. Season with salt and pepper.

To Finish
On each plate, place a slice of beef, a piece of the short rib with a cipollini onion on top of it, 1 piece potato, 1 flan, and 2 pieces of asparagus. Drizzle some red wine sauce over the meat and serve.

How to Mix It Up with "The Emmy "

1 1/4 part Grey Goose La Poire
3/4 part Licor 43
1 part red grape juice
1/2 part lemon juice
Orange twist for garnish

Directions
In a cocktail shaker filled with ice, add all ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into martini glass and garnish with an orange twist.

For much more inside dish on Emmy night, pick up the Fall Preview issue of TV Guide. Try four risk-free issues now!

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