Herb Crusted Steak With Mixed Vegetables - cooking recipe

Ingredients

2 tbsp oil
800 g beef shoulder, boneless
6 medium carrots, finely diced
3 medium onions, finely diced
3 tbsp tomato puree
500 ml dry red wine
250 g green beans, sliced
250 g asparagus, woody ends removed and sliced
100 g frozen peas
20 g butter
2-3 sprigs thyme
20 g plain flour
75 g double cream
150 g bread
5 None shallots, diced
75 g parmesan, grated
1 bunch parsley, chopped
1 bunch chives, chopped
3 medium egg yolks
1 tbsp dijon mustard
1 tbsp cornflour, mixed with 1 tblsp cold water

Preparation

Heat the oil in a large pan and sear the beef on all sides. Add 2 tbsp carrots and 2 tbsp onions and saute for about 5 mins. Remove the meat then add the tomato paste. Add the wine and 1 1/4 cups water, bring to a boil, return the meat to the pan, cover and simmer for about 3 hours.
After 2 1/2 hours, cook the remaining carrot, green beans and asparagus in boiling salted water for 5-6 mins. Add the peas and cook for another 3 mins. Drain, reserving the cooking liquid, and set aside. Heat the butter in a large saucepan. Add the remaining onions and thyme and saute for 2-3 mins. Add the flour then pour in the reserved cooking liquid from the vegetables and simmer for about 5 mins. Remove the thyme, add the cream, bring to a boil and season. Add the vegetables, set aside and keep warm.
Preheat oven to 400\u00b0F. For the herb crust, mix the breadcrumbs, shallots, Parmesan, parsley and chives then add the egg yolks and mustard. Remove the beef from the braising liquid, cut into 4 pieces and place on a baking tray. Spread the herb crust over each piece and bake for 8-10 mins until golden brown.
Meanwhile, strain the braising liquid into a clean saucepan. Add the cornstarch slurry and cook over medium heat until thickened. Serve the meat on a bed of the vegetables and the sauce on the side.