Brown the veal eye of round in a saucepan with extra virgin olive oil, the garlic clove (unpeeled), a few bay leaves and a generous grind of black pepper.
Sear the meat until a visible golden-brown crust forms all over its surface, turning it frequently and cooking for no more than 2–3 minutes per side.
Next, rapidly chill the meat and place it in a vacuum-sealed bag together with all the aromatic ingredients. Seal the bag carefully, removing all the air inside.
Cook at a low temperature using either the sous-vide method or a steam oven, for approximately 1 hour and 15 minutes at 60°C (140°F).
Once the meat is cooked and cooled, open the vacuum-sealed bag and slice the veal eye of round very thinly, to carpaccio thickness or slightly thicker.
Wash the peaches, remove the stones and cut them into quarters, leaving the skin on. Sear them on a hot griddle with extra virgin olive oil, a pinch of coarse sea salt, black pepper and thyme, until lightly charred on the surface.