Cook the beef in a broth with the bouquet garni. Allow it to cool, then slice the boiled beef thinly. Reserve.
Cook the potatoes in salted water or steam them with skins on, then peel and slice thinly.
Peel and finely chop the shallots. Toss with the potatoes, cover with mustard vinaigrette, and marinate briefly.
Slice the tomato into rings and thinly slice the red onions into rings.
Arrange the warm potatoes in a dome shape. Top with beef slices and red onion rings, then add tomato rings. Drizzle with more mustard vinaigrette.
Note: For extra refinement, peel and seed the tomatoes before slicing.
Chef Hubert's culinary ideas
