La Pièce de Boucher with grilled leeks and tomatoes

This is a great recipe for a gathering, as it can be easily adjusted depending on the size of your group.

For the beef

1.4kg assorted beef cuts, such as fillet, rib eye, sirloin or flank Extra-virgin olive oil, preferably French

Fleur de sel

Freshly ground black pepper

For the leeks

24 baby leeks

Extra-virgin olive oil, preferably French

Fleur de sel and freshly ground black pepper

For the tomatoes

24 red cherry tomatoes on the vine

Extra-virgin olive oil, preferably French

Fleur de sel and freshly ground black pepper

Summer pesto (see recipe, left), to serve

Remove the beef from the refrigerator to come to room temperature before grilling. Prepare a grill for high-heat cooking (230-260°C). Drizzle the beef all over with olive oil and use your hands to rub it into the meat. Season all over with fleur de sel and pepper.

Grill the beef over high heat, flipping occasionally, until a meat thermometer inserted in the thickest part of each piece reaches 50-55°C for medium-rare; the internal temperature will rise to 63°C upon standing. Let the beef rest on a warm cutting board.

Trim the leeks, keeping only the white and palest green parts, then rinse and thoroughly dry them and put them in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Grill the leeks over high heat, turning occasionally, until tender – around 5-8 minutes.

Trim the tomatoes from the vine, keeping the stems intact. Place the tomatoes in a medium cast-iron pan, drizzle with olive oil, season with salt and pepper, and toss to coat.

Place the cast-iron pan on the grill over high heat. Cook the tomatoes, shaking the pan as necessary to cook evenly, until the skins begin to split – around 5-8 minutes.

To serve, thinly slice the beef and arrange on large platters with the grilled leeks and tomatoes. Accompany with dishes of summer pesto.