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1
Preheat the oven to 350 degrees F.
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2
Combine the vegetables, oil, ground black pepper, and salt in a baking dish, and toss to coat evenly.
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3
Roast until the vegetables are tender, stirring occasionally, about 45 minutes.
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4
Remove from the oven and cover to keep warm.
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5
Increase the oven temperature to 425 degrees F.
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6
Rub the olive oil evenly over the meat and season with the cracked black pepper and kosher salt.
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7
Coat the meat evenly with the herbs, pressing firmly onto the meat.
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8
Heat a large skillet over medium heat.
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9
Add the meat and sear on all sides, 6 to 7 minutes.
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10
Transfer to a roasting pan and roast to desired doneness, 20 to 22 minutes for medium-rare (125 degrees F on an instant-read thermometer).
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11
Remove from the oven and let rest for 5 minutes before serving.
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12
To serve, cut into 4 thick slices and place 2 slices on each plate.
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13
Arrange the vegetables around the meat, and serve with the sauce.
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14
Season the meat evenly with 1/2 teaspoon each of the salt and pepper.
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15
Heat the oil in a medium heavy pot over medium-high heat.
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16
Add the meat and cook, stirring, until evenly browned, about 6 minutes.
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17
Add the shallots and garlic and cook, stirring, until soft, about 1 minute.
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18
Add the red wine and stir to deglaze the pan.
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19
Bring to a boil, add the bay leaf and remaining 1/2 teaspoon each of salt and pepper and cook until reduced to 1/4 cup in volume, about 10 minutes.
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20
Add the thyme veal stock and bring to a boil.
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21
Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 1 hour.
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22
Remove from the heat and strain through a fine mesh strainer, reserving the meat for another use.
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23
Over low heat, add the butter, one piece at a time, whisking constantly to incorporate.
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24
Remove form the heat and adjust seasoning, to taste.
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25
Serve immediately.
