Roast beef, with pepper sauce, market vegetable gratin

Preparation time: 75 min

• For the preparations

  Cut the shallots finely. Cut the cauliflower, the broccoli and the zucchini in small pieces. Chop the garlic and the thyme. Shred the cheese.

• For the roast beef

  Put some vegetable oil, salt and pepper all around the roast beef. In a hot pan with vegetable oil, sear the beef all around for a nice brown coloration, put it on a backing tray in the oven for 45 to 60 minutes.

• For the gratin

  In a sauce pan melt the butter, add the flour and whisk it until you get a roux. Add the milk and the nutmeg, whisk it on medium heat until it get thick, reserve on the side. In a big pot of boiling water, blanch the broccoli, the cauliflower and refresh it. In a pan, sear the zucchini with the thyme and the garlic, add the rest of the vegetable. Share the vegetables in small cassolettes with the bechamel sauce and top it with the cheese, put it in the oven 10 minutes before serving.

• For the sauce

  In a pan with a little bit of butter, sear the shallots, add the pepper, deglaze with the Cognac and flambée it. Add the veal stock and cook it for 4 to 6 minutes on a medium heat, add the cream and cook until consistency.

• For the platting

  Take the roast beef out of the oven, cover it with an aluminium foil and let it seat for 15 minutes. Slice it. On a flat plate, put the gratin, a couple slices of roast beef on the side and the sauce all around.