Ingredients

Braised beef and mushroom filling

1 3/4 pound flank steak, cut into 1-inch cubes
4 tablespoon olive oil
1 tablespoon yellow onion, chopped
3 tablespoon garlic cloves, finely chopped
1 pound portabella mushrooms, medium diced
3 pound carrots, cut into 3/4-inch pieces

2 tablespoon all-purpose flour
2 1/2 cup reduced-sodium beef broth
1/2 cup hearty red wine, such as shiraz
1 tablespoon dijon mustard
1 tablespoon finely chopped fresh thyme

White cheddar biscuits

1 3/4 pound flank steak, cut into 1-inch cubes
4 tablespoon olive oil
1 tablespoon yellow onion, chopped
3 tablespoon garlic cloves, finely chopped
1 pound portabella mushrooms, medium diced
3 pound carrots, cut into 3/4-inch pieces
2 tablespoon all-purpose flour
2 1/2 cup reduced-sodium beef broth
1/2 cup hearty red wine, such as shiraz
1 tablespoon dijon mustard

1 tablespoon finely chopped fresh thyme
1 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
67/100 cup shredded white cheddar cheese
6 tablespoon cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream
2 tablespoon freshly grated parmesan cheese

Preparation

Baking Directions:

To make the filling:Season the steak with salt and pepper.

Heat a large heavy skillet over high heat.

Add 1 tablespoon of the oil, then the steak pieces.

Cook, turning occasionally, for about 5 minutes, or until browned.

Transfer the beef to a bowl and set aside.

Reduce the heat to medium.

Add 1 tablespoon of the oil, then the onions and garlic.

Cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften.

Transfer the onion mixture to the bowl with the beef.

Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat.

Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown.

Add the carrots and cook for 1 minute.

Sprinkle in the flour and stir well.

Return the beef and onion mixture, with any juices, to the skillet.

Stir in the broth, wine, mustard, and thyme and bring to a simmer.

Reduce the heat to medium-low and gently simmer, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce.

Season with salt and pepper.

(The beef mixture can be cooled, covered, and refrigerated for 1 day.

Reheat to simmering over medium heat.)

Transfer the mixture to a 13 × 9 × 2-inch baking dish and set aside while making the topping.

(See cheddar biscuit recipe for further instructions.)

To make the biscuits:To make the biscuits: Preheat the oven to 400°F.

In a large bowl, whisk the flour, baking powder, baking soda and salt together.

Using a pastry cutter, cut half of the white cheddar cheese and 4 tablespoons of the butter into the flour mixture until the mixture is crumby with pea-size pieces of butter.

(The flour mixture can be refrigerated for up to 8 hours.)

Pour the cream over the flour mixture and stir with a fork just until moistened but still lumpy.

Fold in the remaining white cheddar cheese with the Parmesan cheese.

Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing then evenly apart, and press the tops to flatten slightly.

Melt the remaining 2 tablespoons butter and brush the tops of the mounds generously with some of the melted butter.

Set the remaining butter aside.

Bake for 25 minutes, or until the biscuits are dark golden brown on the top and the filling is bubbling.

Remove the pan from the oven.

Brush the biscuits with the reserved butter.

Let stand for 5 to 10 minutes before serving.