Beef Steak Au Gratin With Spring Vegetables - cooking recipe

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

Preparation

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.
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.
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.
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.
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.