Steak with Green Sauce and Vegetables

Ingredients

• 500 g carrots
• 0.5 kg celery root
• 1 leek stalk
• 1.4 kg beef top round
• 1 tsp salt
• 2 tsp black peppercorns
• 1.2 kg firm‑cooking potatoes
• 4 hard‑boiled eggs
• 125 ml oil
• 3 tbsp wine vinegar
• 2 tsp sharp mustard
• 150 g mixed herbs (chives, parsley, dill, tarragon, borage, lovage, sorrel, pimpernel)
• white pepper (freshly ground)
• Salt
• 1 pinch sugar
• 3 tbsp sour cream

Instructions

1. 1.

   Peel and wash the carrots. Peel the celery root and cut into large pieces. Clean the leek, rinse, and cut into three parts.

2. 2.

   Place the beef in a large pot and pour about 3 L of water over it. Add salt and pepper, then slowly heat until it boils; reduce to a gentle simmer and cook for about 3 hours, skimming off foam as needed. After 2.5 hours of cooking, add the carrots, celery root, and leek and continue to simmer.

3. 3.

   Meanwhile, boil the potatoes in plenty of salted water until tender, drain, peel, and set aside warm.

4. 4.

   For the sauce, peel the hard‑boiled eggs. Separate yolks from whites. Pass the four yolks through a sieve, then whisk together with oil, vinegar, and mustard until smooth.

5. 5.

   Wash the herbs and pat dry on kitchen paper. Finely chop them with a large knife or cleaver. Mix the chopped herbs into the yolk sauce along with sour cream; season with salt, pepper, and a pinch of sugar. Fold in the finely chopped egg whites.

6. 6.

   Slice the cooked beef, arrange it on a plate alongside the boiled potatoes, optional cooked vegetables, and pour the green sauce over everything. Serve immediately.