Prepare the beef:
Rub the beef with salt, pepper, coriander, herbes de Provence, cumin, rosemary, and thyme.
In a large skillet, melt the butter and sear the beef on all sides until browned.
Add the onion, garlic, and chopped tomatoes to the skillet. Cook for a few minutes until the onions are tender.
Cover the skillet and cook the beef over low heat until tender (cooking time will depend on the cut of beef and desired doneness).
Roast the vegetables:
Preheat your oven to 200°C (392°F).
In a baking dish, arrange the eggplant, sweet peppers, tomatoes, and sliced hot peppers.
Drizzle with olive oil and season with salt and pepper.
Roast in the oven for about 25 to 30 minutes, or until the vegetables are tender and lightly charred.
Serve:
Once the beef is cooked, let it rest for a few minutes before slicing.
Arrange the roasted vegetables on a serving platter and place the sliced beef on top.
Garnish with chopped dill and parsley.
Serve warm and enjoy your guests’ amazed reactions!
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