Sirloin strip with ratatouille
Score the fat and sprinkle it with the rosemary. Seal and cook to the desired degree. Leave the meat to rest before serving.
Chop the veal bones to 3-cm pieces. Brown in fat, add water and leave to evaporate. Add the shallots, thyme and garlic and sweat. Again add water and reduce to half its volume. Strain and beat with cold butter before serving.
Creamy sweet potato purée
Boil the sweet potatoes until tender, peel and mash into a purée. Make a dark caramel with the sugar and deglaze with the cream. Beat the butter, cream and caramel mixture into the sweet potato purée. Season and put aside.
Cut all the vegetables into regular 4-mm cubes. Sweat the onion and garlic in olive oil in a sauté pan. Add the red peppers, aubergines, courgettes and lastly the tomatoes. Flavour with the chopped herbs, olives and capers. Season.
Scoop the flesh from the courgettes and gently cook in the oven. Fill with the ratatouille and put aside.
Serve the purée and next to it the steak with the fat facing upwards. Accompany with the ratatouille garnish and the beef stock beaten with butter.