Rib of beef and zucchini involtini with Langres cheese

Preparation

• 1
  Preheat your oven to 200°C (390°F).
• 2
  Crush the garlic clove with a pinch of fleur de sel in a mortar until it forms a paste. Add the smoked paprika, black pepper, and thyme, then mix well. Rub this mixture all over the rib of beef.
• 3
  Melt the butter in a large frying pan. Sear the rib of beef over high heat for 3–4 minutes on each side to form a nice golden crust. Place it in an ovenproof dish, then roast for 10–15 minutes, depending on your preferred doneness.
• 4
  Meanwhile, wash the zucchini and cut it into thin slices using a mandoline or a sharp knife.
• 5
  Cut the Langres cheese into thick slices. Dredge each slice successively in flour, beaten egg, and then breadcrumbs. Heat a thin layer of olive oil in a frying pan and fry the breaded slices of Langres until crispy.
• 6
  Wrap each piece of cheese in a zucchini slice to form involtini. Spread the tomato sauce over the bottom of an ovenproof dish, then arrange the involtini in a rosette pattern on top. Season with salt and pepper, then bake for 15 minutes at 180°C (350°F).
• 7
  Serve the sliced rib of beef alongside the Langres involtini.