Beef with Gratin Potatoes and Vegetables

For the beef: Rinse fillets, pat dry, lightly salt and season with pepper and bind 1/2 bunch thyme around the meat. Brush with 2 tablespoons oil. Place fillet on a roasting grate, place in roasting pan and roast at 250°C (approximately 475°F) for about 30 minutes. Baste continually with cooking juices. Remove meat from the oven and wrap in aluminum foil

For the potato gratin: Rinse, peel and cut potatoes into 2 mm (approximately 1/8 inch) thick slices. In a saucepan, bring milk with cream, salt and pepper to a boil, add potato slices and let simmer for 10 minutes. Cut a clove of garlic in half and rub a rectangular ovenproof dish or 4 small molds with it. Mix 100 grams (approximately 3 1/2 ounces) cheese into the pre-cooked potatoes, pour into the bakign dish, sprinkle with remaining cheese and bake until golden in the oven at 180°C (approximately 350°F) for about 35 minutes.

For the ratatouille: Blanch tomatoes for a few seconds in boiling hot water, remove and plunge into ice cold water, peel, quarter, core and cut into small cubes.

Rinse remaining vegetables, trim, remove seeds of the bell peppers and dice all into about 1 cm (approximately 3/8 inch) cubes. Peel onion and garlic. Cut onion into small cubes.

Heat oil in a large skillet. Add vegetables (except tomatoes) and onion and cook over low heat, stirring occasionally for 30 minutes. Then squeeze through a press the garlic, add the tomatoes, allow to heat and season with salt, pepper and thyme.