Entrecote steaks, vegetables, grilled new potatoes and veal jus with thyme - Tole

Ingredients

• - 4 entrecote steaks with ground pepper, nutmeg, Provence herbs and olive oil set aside for 2 hours
• - 12 boiled new potatoes
• - 2 carrots
• - 2 turnips
• - 1 courgette
• - 2.5 dl water
• - Salt, pepper and cumin seeds
• - olive oil
• - 2.5 dl veal stock -1/2 dl red wine
• - 1 chopped shallot
• - 1 bunch thyme