Take the meat out of the refrigerator 4-5 hours before preparation so that it reaches room temperature.

Dab the meat. Heat a cast iron grill pan to a high temperature. Sear the meat on the meat side without fat for about 30 seconds. Fry the edges as well. Place on the fat side and remove the pan from the heat. Add the butter, garlic and rosemary.

When the butter has dissolved, use a spoon to baste the meat with it several times so that it can absorb the flavors.

Place a meat thermometer in the middle of the roast beef. Place the meat on a wire rack and put it in the oven at 120 degrees Celsius. Low cooking until a core temperature of 54 degrees is reached, then the meat is medium rare.

Let rest for another 15 minutes at 50 degrees. Cut in before serving and season with salt as desired. It should be pink and delicate inside.

For the Harissa Mash, peel the potatoes and cook for about 20 minutes until soft. Drain, mash together with butter and cream as desired. Season to taste with harissa to the desired degree of spiciness.

For the pointed cabbage, preheat the oven as hot as possible, 250-300 degrees. Place the whole pointed cabbage on a baking sheet and put in the oven. Turn occasionally during cooking.

In the meantime, mix the turmeric, coriander seeds and olive oil for the marinade.

The cabbage is ready when it's properly burnt on the outside and soft on the inside. To do this, make a cooking test with a wooden stick. Take out of the oven and remove the outer, burnt leaves.

Cut the cabbage in half, coat with the marinade and grill on the cut sides in a grill pan so that it gets nice grill marks.

Sprinkle with Parmesan and grill in the oven for 2 minutes.