Steak pie under a potato gratin top

Cut the tenderloin against the grain into wide flat pieces, then halve them.

Season with salt and pepper and toss in cornstarch.

Brown quickly in a little very hot oil without crowding, keeping the inside pink; move to the baking dish.

Cook the thinly sliced carrots, celery and sliced green onion whites in the pan, adding oil if needed.

Brown a little tomato paste, then deglaze with white wine and let the carrots soften.

Bloom the gelatin in cool water.

Disperse cornstarch in cool water or wine and stir into the simmering liquid until really thick.

Add more wine, the bouillon paste, lots of pepper and a little molasses; taste.

Melt in the gelatin at the last minute; reduce further if needed for a solid filling.

Chop several garlic cloves; slice the potatoes as thin as possible.

Coat the beef in the sauce and stir in an egg yolk.

Lay on a layer of potatoes; top with garlic, pepper, a tiny pinch of salt, gouda and a little cream. Repeat with a second layer; do not flood the dish.

Bake partly covered at 350F (180C) for about 45 minutes.

Uncover and bake about 45 minutes more to brown the top; done when the potatoes are done. It may still jiggle and firms as it cools.

Garnish with the sliced green onion tops.