Roast Beef with Zucchini and Feta Cheese Gratin

Rinse the zucchini and cut into strips. Rinse and trim the scallions and cut into thin rings. Peel the potatoes and grate coarsely. Mix the vegetables and season with salt, pepper, and nutmeg. Butter 4 small ramekins and fill with the zucchini mixture. Crumble the feta cheese over it, drizzle with 50 ml (approximately 1/4 cup) of cream and some pine nuts.

Pat the roast beef dry, trim the meat and cut only the fat layer in a diamond-shaped pattern (do not cut into the meat). Season with salt and pepper on the flesh side only and rub with mustard.

Heat a shallow roasting pan, add the oil and brown the roast beef on the fat side over medium heat for 4-6 minutes, until golden brown. Turn the roast beef over and insert an oven-safe thermometer.

Bake in a preheated convection oven at 160°C (approximately 325°F) on the lower rack on a baking sheet. Place the zucchini gratin on the upper shelf. Cook for about 30 minutes, until the meat has reached the desired core temperature. Remove the zucchini gratin after about 25 minutes.