Preheat the oven to 350 degrees F.

Combine the vegetables, oil, ground black pepper, and salt in a baking dish, and toss to coat evenly. Roast until the vegetables are tender, stirring occasionally, about 45 minutes. Remove from the oven and cover to keep warm.

Increase the oven temperature to 425 degrees F.

Rub the olive oil evenly over the meat and season with the cracked black pepper and kosher salt. Coat the meat evenly with the herbs, pressing firmly onto the meat.

Heat a large skillet over medium heat. Add the meat and sear on all sides, 6 to 7 minutes. 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). Remove from the oven and let rest for 5 minutes before serving.

To serve, cut into 4 thick slices and place 2 slices on each plate. Arrange the vegetables around the meat, and serve with the sauce.

Season the meat evenly with 1/2 teaspoon each of the salt and pepper.

Heat the oil in a medium heavy pot over medium-high heat. Add the meat and cook, stirring, until evenly browned, about 6 minutes. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the red wine and stir to deglaze the pan. 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. Add the thyme veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 1 hour.

Remove from the heat and strain through a fine mesh strainer, reserving the meat for another use. Over low heat, add the butter, one piece at a time, whisking constantly to incorporate. Remove form the heat and adjust seasoning, to taste. Serve immediately.

Yield: 2 cups