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1
Place the beef in a large bowl and add all the marinade ingredients.
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2
Cover and marinade for at least 8 hours or preferably overnight, refrigerated.
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3
Drain off the liquid from the marinade and reserve.
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4
Remove the peppercorns, onions, and garlic.
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5
Separate vegetables from the meat.
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6
Dry the meat thoroughly on paper towels.
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7
Heat a heavy bottomed saucepan.
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8
Add the butter and oil, then add in the beef.
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9
Cook over a high heat until seared all over, then remove from the pan and keep warm.
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10
Add the lardons and cook for 3 to 4 minutes, until golden.
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11
Add the shallots and cook until they just begin to soften.
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12
Stir in all the marinade vegetables, and cook for a further 3 to 4 minutes.
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13
Return the meat to the pan and season generously with salt and pepper and stir in the mustard until all the ingredients are coated generously.
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14
Pour in the reserved marinade liquid and bring to a gentle bubble.
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15
Cover with a lid and cook for 1 1/2 to 2 hours, the sauce should be thick and the meat tender.
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16
You may need to add a little water half way through the cooking process.
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17
Serve with mashed potatoes.
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18
Cook the potatoes in salted boiling water for 12 to 15 minutes until tender.
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19
Heat the cream and butter together until the butter is thoroughly melted.
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20
Blanch the herbs in boiling salted water 2 to 3 minutes.
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21
Drain and rinse thoroughly under very cold water until completely cooled.
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22
Place blanched herbs in a blender and puree.
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23
Slowly add the olive oil, while the motor is still running, to form a smooth puree.
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24
Mash the potatoes, then add butter and cream.
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25
Stir thoroughly until you have a smooth paste.
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26
Finally fold in herb puree and season generously.
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27
Mix well to form a green smooth mash.
