Beef Fillet Roast with Herb Hollandaise

Ingredients

• 1 kg beef fillet (center cut, ready to cook)
• Salt
• black pepper (ground freshly)
• 2 tbsp plant oil
• 4 slices stale toast bread
• 2 tbsp finely chopped herbs (e.g., thyme and parsley)
• 1 egg yolk
• 2 tbsp olive oil
• 600 g Broccoli florets
• 250 g Cherry Tomatoes
• 3 tbsp butter
• 200 g butter
• 3 egg yolks
• 2 tbsp dry white wine
• 1 tbsp Lemon Juice
• Cayenne pepper
• 2 tbsp finely chopped herbs (e.g., tarragon and chervil)

Instructions

1. 1.

   Preheat the oven to 160°C fan. Wash the meat, pat dry, trim if necessary, and season with salt and pepper. Brown all sides in hot oil. For the crust, remove crumbs from the toast slices and finely dice them. Mix the diced toast with herbs, egg yolk, and olive oil. Spread this mixture over the fillet and place on a baking tray lined with parchment paper. Roast for 40–45 minutes.

2. 2.

   Wash the broccoli and blanch in salted water for about 4 minutes until al dente. Shock in ice water and drain. Halve the cherry tomatoes. Toss both vegetables in hot butter, season with salt. For the Hollandaise, melt butter in a pot. Whisk egg yolks and white wine over a double boiler until creamy, remove from heat, then drizzle melted butter slowly while whisking until a glossy, thick sauce forms.

3. 3.

   Season the sauce with lemon juice, salt, and cayenne pepper, then fold in the remaining herbs. Remove the meat from the oven, let rest briefly, slice, and plate with the vegetables and sauce.