|1||pce||Entrecote, about 600 g|
|1||Sprig(s) of young rosemary|
Trim the courgette and the aubergine at both ends and cut into 5 mm thick slices. Halve the peppers, remove the stem ends and seeds and quarter the halves lengthways. Place all the vegetables in a bowl and drizzle with olive oil.
Sear the entrecote on both sides on the griddle and season with pepper. Set the core temperature sensor to 55 °C and insert the needle into the centre of the meat. Turn the flame down to the lowest setting. Spread the vegetables around the griddle. As soon as it has reached the core temperature of 55 °C, place the entrecote on a plate beside the barbecue and let it finish cooking for 5 to 10 minutes. Barbecue the vegetables until they are al dente and season with salt and pepper. Reheat the entrecote on the barbecue prior to serving, slice and serve with the barbecued vegetables.
Serve with herb butter.