Beef Steak Au Gratin With Spring Vegetables Recipe

Name: Beef Steak Au Gratin With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lb boneless beef shoulder; 2 tbsp vegetable oil; 2 stick celery, chopped; 6 None small carrots, peeled, halved and sliced; 2 None onions, peeled and sliced; 3 tbsp tomato puree; 2 1/8 cups red wine; 2/3 cup butter; 5 None shallots, peeled and finely chopped; 1 1/4 cup fresh white breadcrumbs; 1 tbsp Dijon mustard; 3 None medium egg yolks; 1 tbsp chives, chopped; 2.75 oz Parmesan cheese, grated; 1 tbsp cornstarch, blended with 3 tbsp water; 8.75 oz runner beans, trimmed and sliced; 8.75 oz asparagus spears, trimmed and chopped; 3.5 oz frozen peas

Servings: persons

1 3/4 lb boneless beef shoulder
2 tbsp vegetable oil
2 stick celery, chopped
6 None small carrots, peeled, halved and sliced
2 None onions, peeled and sliced
3 tbsp tomato puree
2 1/8 cups red wine
2/3 cup butter
5 None shallots, peeled and finely chopped
1 1/4 cup fresh white breadcrumbs
1 tbsp Dijon mustard
3 None medium egg yolks
1 tbsp chives, chopped
2.75 oz Parmesan cheese, grated
1 tbsp cornstarch, blended with 3 tbsp water
8.75 oz runner beans, trimmed and sliced
8.75 oz asparagus spears, trimmed and chopped
3.5 oz frozen peas

1
Season the beef to taste. Heat the oil in a deep heavy-bottom frying pan and sear the beef over high heat until browned all over. Remove from the pan and set aside. Add the celery, 2 of the chopped carrots and the onions and fry for 5 mins, then stir in the tomato puree and wine and bring to a boil.
2
Return beef to the pan with 1 1/4 cups water. Cover tightly and simmer very gently for 3 hrs until very tender. Remove the meat from the cooking liquid and cover and keep warm.
3
Melt the butter in a small frying pan and fry the shallots gently until softened. Remove from heat and stir in the breadcrumbs, mustard, egg yolks, chives and Parmesan cheese. Cut the beef into 4 thick slices and place cut side down on a baking sheet. Top with the Parmesan mixture and place under a medium hot broiler for 4-5 mins until the topping is browned.
4
To make gravy, strain the beef cooking liquid into a pan, add the blended cornstarch and simmer, stirring, for 10 mins until just thickened and slightly reduced.
5
Cook the remaining carrots with the beans and asparagus in a pan of boiling water for 4-5 mins until just tender, adding the peas after 3 mins. Drain and divide among four serving plates. Spoon over the gravy and top with the beef.

1357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 3/4 lb boneless beef shoulder, 2 tbsp vegetable oil, 2 stick celery, chopped, 6 None small carrots, peeled, halved and sliced, and more.

Yes, Beef Steak Au Gratin With Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Steak Au Gratin With Spring Vegetables

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