Stuffed smothered steak with baked rice and pan gravy

Mix the stuffing: chopped onion, green pepper, sugar, salt, black pepper, mustard, vinegar, ground red pepper and finely chopped garlic.

Mix the seasoned mustard separately: mustard, sugar, salt and black pepper.

Cut slits in the beef without going all the way through, so each is a pocket, and push the stuffing in.

Rub the seasoned mustard over the surface, wrap and refrigerate; the book says overnight, he gives it several hours until the beef firms up.

Melt a dollop of duck fat in the braiser and brown the beef stuffing side up.

Turn off the heat and add the chopped onion, the cup of green pepper, just over a cup of beef stock and the frozen veal demi-glace.

Cover and bake at 300F for one hour.

Push the peppers and onions under the liquid, take the lid off and bake another hour and 45 minutes.

For the baked rice, combine rinsed white rice, chopped green pepper, onion and celery, salt, garlic powder, pinches of cayenne, white pepper and black pepper, melted butter and beef stock in a five by nine loaf pan.

Seal snugly with foil and bake at 350F for one hour and 10 minutes, until the rice is tender.

Lift out the beef, discard the fat from the pan juices and whisk three tablespoons of the juices with a tablespoon of flour to make a roux.

Add the remaining beef stock to the pan, scrape the sides and base and reduce.

Over high heat add the roux a little at a time and cook the gravy 10 minutes, scraping and stirring.

Plate the rice, then the beef, then the pan gravy, and finish with chopped parsley.