You will need: 1.5 kg of beef, 300 g of Luka-Shalot, 500 ml of meat broth, 175 ml of red dry wine, 1 tbsp. Spoon of flour, Polbathon, 2 h. Spoons of powder powder, 1 tbsp. Spoon of thyme leaves, a bunch of parsley (3 big handstone), 50 g of Gruyer cheese, vegetable oil, sea salt, fresh black pepper.
Preparation process: oven preheat to 170 degrees. Salt the beef and pepper, heat the 2-3 century in a pan. Spoons of vegetable oil and fry meat from all sides to a golden crust. Onions cut in half, put on the bottom of the opposite, sprinkle with vegetable oil, salt and pepper. Stay onions roasted meat and bake in a preheated oven 1 hour. Baton cut and dry in the oven or in a frying pan, and then beat the crumbs in a blender with thyme and parsley. Add grate to grater cheese, mustard, pinch of salt and pepper and beat everything again to a homogeneous consistency. Ensure the resulting mass between the two sheets of paper and roll out into a thin layer (if the mass is too dry, you can add 50 g of soft butter), then, without removing from the paper, send to the refrigerator for 1 hour. Get a baking sheet from the oven, gently put on meat mustard crust and send it to be carried for another 10 minutes. Remove meat out of the battle and give it to "relax" for 20 minutes. In a baking sheet to the bows, add flour, wine and broth, stir and respect all half. Serve meat with onion sauce.