For the Beef Cheeks

1. Season both sides of the beef cheeks with salt.
2. Heat the cooking oil in an oven-safe pot. Sear the beef cheeks until browned on all sides, then set aside.
3. In the same pot, fry the onion with rosemary and thyme until slightly browned.
4. Add the carrot and tomato paste, mixing well.
5. Add the leek and continue frying for a few minutes before adding the garlic.
6. Pour in the wine and bring it to a boil. Season with salt, black pepper, and add the bay leaves. Let it boil for a few minutes.
7. Return the beef cheeks to the pot, ensuring they are submerged in the liquid.
8. Add the mini bell peppers, beef stock, and any resting juices from the beef.
9. Create a cartouche by cutting a piece of parchment paper into a circle with a small hole in the center and place it on top of the meat and liquid.
10. Cover with a lid, leaving it slightly open, and braise in the oven at 150°C  (300°F) for 3 hours.

Prepare the Mashed Potatoes

1. As the beef cheeks are braising, poke holes in the potatoes with a fork.
2. Place them on a roasting tray, drizzle with olive oil, and season with black pepper and salt. Make sure they are evenly covered with the oil and seasoning.
3. Bake in the oven alongside the beef cheeks for 2 hours.
4. Once done, cut the potatoes in half and scoop out the inner part, discarding the skin.
5. Use a potato ricer or masher to mash the potatoes.
6. Add butter, heavy cream, and Dijon mustard, mixing until silky smooth. Adjust the amount of butter and cream to reach your desired consistency.
7. If using a pot, keep the mash on low heat while mixing to make it extra creamy.

Roast the Vegetables

1. When the beef cheeks and potatoes are done, place the vegetables and rosemary on a large roasting tray.
2. Drizzle with olive oil, season with black pepper and salt, and shake the tray to coat evenly.
3. Roast at 230°C (445°F) for 20-30 minutes.

Make the Sauce

1. Remove the beef cheeks from the pot and place them on a plate.
2. Strain the sauce through a fine-mesh sieve into a pot or skillet.
3. Bring to a boil and reduce until thickened to your desired consistency.
4. Add the beef cheeks back into the sauce and baste them well.
5. Remove from heat and mix in the butter.
6. Plate and finish with a tablespoon of caviar on top of the beef. Enjoy!