PREP: Mise the recipe ahead of time.

1. Trim and marinate the beef:

• Mince the garlic and place it in a container just large enough to accommodate the beef.
• Slice the onion paper thin and add to the container.
• Stir in the wine, olive oil, salt, tarragon, thyme, bay leaf, and pepper.
• If necessary, trim off any silverskin (surface connective tissue) from the beef.
• Place the beef in the marinade and turn it to coat all surfaces.
• Refrigerate at least 24 hours and up to 2 days.  After 2 days, remove the beef from the marinade and discard the marinade. (Marinate chuck eye for 4 days.)

2. Mix the topping:

• Bring about a cup of water to the boil.  Place the mustard seeds in a small bowl and then pour the boiling water over them.  Soak for about 30 minutes and then drain off the water.
• Stir in the Dijon mustard and mayonnaise.
• If prepping ahead, place the topping in a container. 

3. Fabricate the carrots:

• Peel the carrots.
• Roll-cut each carrot: Starting at the thick end, make a sharp diagonal cut about ¾ inch from the end; Roll the carrot a quarter-turn away from you, and then make another diagonal cut.  Continue to the pointed tip, making the pieces longer as they get thinner. (To view a video of this technique, use the link in the lesson section of the recipe post.)

4. Blanch and refresh the carrots:

• Fill a saucepan with water and bring to the boil.  Have ready a bowl of cold water and a “spider” strainer near the stove.
• Add the carrots and cook at a brisk simmer for about 5 minutes until the carrots achieve an al dente texture.
• Use the spider to transfer the carrots to the bowl of cold water and then place it in the sink under a stream of cold water.  Refresh for about 5 minutes until cold.
• Blot the carrots dry on paper towels.
• If prepping ahead, place the carrots in a plastic bag with a folded paper towel in the bottom.

5. Fabricate the potatoes:

• Peel the potatoes and cut them into rough 1 ½-inch cubes.  Place the potatoes in a container and cover with cold water.

6. Prep and assemble the remaining ingredients.

HOLD: Refrigerate all ingredients up to 4 days.

COOK!  Finish and plate your dinner.

7. Preheat an oven to 425°F.

8. Sear the beef, apply the topping, and roast the beef:

• Melt the step 8 butter in a microwave oven or in a small saucepan.
• Place a sauté pan over high heat until hot.  Blot the beef dry with paper towels. 
• Add the canola oil to the pan and then add the beef.  Sauté on all sides just to brown the exterior, about 20 seconds per side, leaving the interior raw.  Transfer the beef to a rack set inside a gratin or baking dish.
• Add the wine and stock to the sauté pan and reduce over high heat to about ⅔ of the original volume.
• Place the cornstarch in a small strainer.  Dust the top of the beef with cornstarch, spread the the topping onto it, and then press the panko on top.  Use a basting brush to dab the melted butter onto the top of the beef without dislodging the topping.
• Pour the reduced wine and beef broth around the edges of the baking dish.
• Place the beef in the oven and roast for about 15 minutes, depending on the shape and size of the beef, until the interior reaches 125°F.
• Remove from the oven and rest on the back of the stove for at least 10 minutes so that carryover cooking raises the internal temperature to 130°F. 

9. Make the purée potatoes:

• Drain the potatoes, place in a sauce pot, add cold water to cover by ½ inch, and add the step 9 salt.
• Bring to a brisk simmer and cook, uncovered, about 8 minutes until a knife pierces a potato chunk with little resistance.  Be careful not to overcook the potatoes.
• Pour the cooking water off of the potatoes, using a slotted spoon to hold them back.  Leave about ½ inch water in the bottom of the pan.
• Add the butter to the potatoes.  Use a handheld electric mixer to whip the potatoes into a purée.  Do not over-mix.  When the potatoes are smooth, whip in the half-and-half.  The consistency should be soft, light, and fluffy.  Season with additional salt and optional white pepper.
• Cover the pan and hold on the back of the stove.

10. Glaze the carrots:

• Combine the step 10 butter and maple syrup in a sauté pan and melt them over low heat. Add the carrots to the pan along with the step 10 water and a little salt.  Cook, stirring often to coat the carrots with the glaze ingredients.
• Raise the heat to medium and cook, stirring constantly, until the water evaporates and the glaze lightly coats the carrots.
• Cover the pan and hold on the back of the stove.

11. Sauté the spinach:

• Place a nonstick sauté pan over high heat until hot.  Add the olive oil, and then pack in the spinach.  Use tongs to turn the spinach until it wilts.
• Lightly season the spinach with salt.

12. Carve the beef and finish the jus:

• Place a cutting board in a sheet tray and put the beef on it.
• Cut the beef across the grain into slices a little less than ¼-inch thick. 
• Pour any juices exuded from the beef into the pan of jus.
• Place the gratin on a stove burner and bring to the simmer.  Scrape the bottom of the pan to deglaze it.
• If necessary, reduce the jus to concentrate the flavor.

13. Plate:

• Mince the parsley leaves.
• Reheat the purée potatoes over high heat, stirring often.
• If necessary, reheat the carrots and spinach.
• Mound a portion of the purée potatoes on the back left of each warmed dinner plate.
• Arrange a portion of carrots on the back of the plate next to the potatoes.
• Mound a portion of spinach on each plate next to the carrots.
• Slide your knife under each portion of beef and transfer it to the front of each plate, fanning the slices.
• Spoon the jus over the beef slices.
• Scatter a line of parsley across the beef.