Steak and Potato Gratin/Pie

INGREDIENTS

• 2 lbs fillet steak
• 1-2 tbsp cornstarch (or flour)
• 2 tbsp vegetable oil
• 6 medium carrots
• 3 stalks celery
• 5-6 green onions
• 1-2 tbsp tomato paste
• 1 cup white wine (or red wine or broth)
• 2 packets unflavored gelatin
• 1-2 tbsp cornstarch
• 1-2 tsp Better Than Bouillon (or soy sauce or demi-glace or a stock cube)
• 1-2 tsp pepper
• 3-4 tbsp polasses (or honey or sugar)
• 3 cloves garlic
• 1 lb potatoes (about 2 large)
• 1 egg yolk
• 4-8 tbsp gouda cheese (or any melting cheese), divided
• 1/4 cup cream, divided

DIRECTIONS

1. Preheat the oven to 350°F/180°C
2. Cut steak against the grain into large pieces. Salt & pepper the steak, then toss in cornstarch or flour
3. Heat vegetable oil to very hot, then brown the steak on all sides. The inside should be undercooked at this stage. Remove the meat and set aside
4. Slice the carrots, celery, and onion whites thinly. Sautee for 2-3 minutes, adding additional oil as needed, then add the tomato paste and sautee for 30 more seconds
5. Deglaze with wine. Scrape up the fond. Let simmer until carrots are soft.
6. Bloom the gelatin in 1/2 cup of cool water. Make a slurry with the cornstarch. Add the cornstarch slurry to the pan and stir to thicken, then add additional wine until vegetables are covered.
7. Add the Better Than Bouillon, pepper, molasses, and gelatin. Turn the heat to low and stir to combine.
8. Mince the garlic and slice the potatoes very thinly
9. Add the meat and vegetables to a baking vessel, then add the egg yolk. Stir to combine, then smooth the top
10. Lay on a layer of potatoes, then garlic, salt, & pepper, then half the cheese, then a splash of cream. Repeat for a second layer. If your dish has different dimensions, you may need more layers, adjust as appropriate.
11. Cook covered for 45 minutes, then uncover and brown for an additional 45 minutes, until potatoes are done to your liking.
12. Let cool for 10 minutes, then serve with green onion garnish.