Manor-style Beef Steak with Vegetables and Mashed Potatoes

Heat the vegetable lard in the pan or roaster and sear the steak well on all sides. Season with salt. Fry the soup greens. Peel and chop the onion. Finely chop the anchovy fillets. Coarsely crush the allspice and peppercorns. Add everything with the bay leaf to the meat. Pour in the broth and stew for about 30 minutes.

Peel the potatoes and celery and cut into pieces. Fill the pot with water and cook with 4 tablespoons of granulated vegetable broth.

Peel the carrots and asparagus. Then blanch both in water, the juice of half a lemon, 1 teaspoon of sugar and 3 teaspoons of grained vegetable stock.

Take the meat out of the pan and keep warm. Strain off the roast set and remove 300 ml. Avoid asparagus and carrots in olive oil. Bring the roast set to the boil. Mix the sauce thickener with the crème fraîche and use it to bind the roast set. Add vinegar and sugar syrup. Season the sauce with salt and pepper and refine with cognac.

Cut the steak meat into slices and spread on the plate. Put the peas and cherry tomatoes in the pan with the carrots and asparagus and fry them with them. Sprinkle with herbs and season with salt and pepper. Cut the wild garlic and then bring to the boil with the milk.

Drain the potatoes and celery and mash with the potato masher. Add the Alba oil and the wild garlic milk mixture and season to taste. Arrange the vegetables and the mashed potatoes on the plate accordingly, to the left and right of the meat. Pour the sauce over the meat.