Ask your butcher to slice the meat in half horizontally, stopping just before he cuts all the way through so that the steak opens out like a book. I love to serve this with buttered noodles and you might even like to add a few peas to the omelette for a spotted effect.
Put the celery, carrot and onion in a processor and pulse until they are finely chopped, or do so by hand. Heat
Wipe out the pan with a paper towel. Add the butter and melt over medium–low heat. Beat the eggs, parmesan and
Lay the steak out flat and cover with a sheet of plastic wrap. Pound with a meat mallet until the steak is
Heat the remaining oil in the frying pan and brown the meat on all sides over medium heat, salting the browned parts as you go. Add the wine and cook until it bubbles up, scraping the bits off the bottom of the pan. Put the meat and the winey juices in the casserole dish with the tomato sauce (if the sauce looks as if it needs more liquid, add
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