Beef Steaks in Rich Natural Red Wine Sauce

Pound the beef steaks with a meat mallet, then season with salt and pepper. Lightly coat one side with mustard.

In a wide pan, quickly sear the steaks in olive oil on both sides (about 2–3 minutes per side) until nicely browned and the pores are sealed. Remove the meat from the pan and keep it on a warm plate.

In the same pan (without washing it), add the finely chopped onion, grated carrot, and grated celery root. Sauté over medium heat for about 5–7 minutes, until the vegetables soften and lightly caramelize.

Stir in the chopped garlic and tomato paste. Sauté for 1 minute until the garlic becomes fragrant, then pour in the red wine. Scrape the bottom of the pan thoroughly with a wooden spoon to release all the browned bits.

Once the wine has almost completely evaporated, return the steaks to the pan and pour in the hot stock. Add the bay leaf and a sprig of thyme.

Reduce the heat to minimum, cover the pan, and braise the steaks for 70–90 minutes. The time depends on the cuts of meat; the steaks are done when they are completely tender and almost falling apart. Add water during cooking if needed.

Once the meat is tender, carefully remove it from the pan. Remove the bay leaf and thyme. Blend the remaining sauce with the vegetables using an immersion blender until smooth and thick. Return the steaks to the sauce and reheat briefly.