- 4 entrecote steaks with ground pepper, nutmeg, Provence herbs and olive oil set aside for 2 hours
- 12 boiled new potatoes
- 2 carrots
- 2 turnips
- 1 courgette
– 2.5 dl water
- Salt, pepper and cumin seeds
– olive oil
– 2.5 dl veal stock -1/2 dl red wine
- 1 chopped shallot
- 1 bunch thyme


Wash and give your vegetables an attractive shape. Boil the water in the wok directly on the embers. Blanche your vegetables one by one for three minutes on each side.
On your grill plate, sweat the shallot in a frying pan. Add red wine, veal stock, thyme and reduce to a smooth liquid. Grill the meat, potatoes and vegetables on the grill plate.


For your vegetables, use the front of the grill to complete cooking and add the cumin seeds and a trace of olive oil.