Beef Steak Au Gratin With Spring Vegetables

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.