Beef Fillet with Herb Crust and Vegetables

Ingredients

• 20 g Parsley (1 bunch)
• 2 Garlic cloves
• 1 Organic lemon
• 2 whole grain toast slices
• 800 g beef fillet (center cut)
• Salt
• Pepper
• 2 tbsp olive oil
• 500 g broccoli
• 400 g Carrots
• 200 g butter
• a pinch saffron strands
• 3 egg yolks
• 4 tbsp white wine
• Cayenne pepper

Instructions

1. 1.

   Wash the parsley, shake dry and finely chop the leaves. Peel the garlic cloves. Rinse the lemon under hot water, pat dry and grate the zest finely. Place the toast with parsley, garlic cloves and 1 tsp lemon zest in a blender and blend into a smooth paste.

2. 2.

   Season the beef fillet with salt and pepper. Heat oil in a roasting pan, sear the meat all sides over high heat and remove. Let it cool slightly, then spread the bread-herb mixture on top and return to the pan. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes. Rest in the turned-off oven for another 10 minutes.

3. 3.

   Meanwhile clean and wash the broccoli, cut into small florets. Wash the carrots thoroughly and leave some green stems. Blanch the florets and carrots in boiling salted water for 5–7 minutes, then drain and shock with cold water.

4. 4.

   For the sauce melt 180 g butter in a pot. Whisk saffron, egg yolks and white wine over a double boiler into a creamy mixture, then slowly add the melted butter in thin streams while whisking. Cut the lemon in half and squeeze the juice. Season the sauce with lemon juice, salt and cayenne pepper.

5. 5.

   Heat remaining butter in a skillet and quickly warm the vegetables just before serving. Season with salt and pepper.

6. 6.

   Slice the fillet into thick medallions, serve with saffron sauce and vegetables.