Cranberry Boeuf Bourguignon

Preheat the oven to 120°C (250°F).

Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.

Rub the flank steak with olive oil, salt, and pepper.

Sear the steak in the pan for about 3 minutes on each side until a caramelised crust forms. This should be done on all 4 sides, totalling 12 minutes.

Remove the steak from the pan and slice it against the grain. Set aside.

Add the onions to a Dutch oven and season with salt and pepper. Cook until soft and translucent, about 5 minutes.

Add the carrots and garlic, then pour in the cognac and increase the heat. Let it reduce by half, which takes about 5 minutes.

Add the seared flank steak to the pot. Pour in the wine, vegetable broth, tomato paste, thyme, and bay leaves. Bring to a boil over high heat.

Remove from heat and stir in 100 grams of cranberries. Cover the pot with a tight-fitting lid and place it in the oven. Let it simmer for 2 hours.

Remove the pot from the oven and place it on the stovetop over medium heat.

Mix 30 grams of butter with the flour to form a smooth paste. Stir the paste into the stew.

Add the remaining 100 grams of cranberries and cook until the stew thickens slightly.

Melt the remaining 30 grams of butter in a large skillet over high heat.

Add the mushrooms and season with salt and pepper. Cook until the mushrooms are lightly browned and caramelised.

Stir the mushrooms into the stew and let it cook for an additional 10 minutes. Adjust seasoning with salt and pepper.

Serve with a celery root purée.