Beef with Vegetables

Cut crusts from the toast and finely grate. Add parsley, crushed garlic and lemon zest and mix well.

Season beef with salt and pepper. In a roasting pan, heat oil and sear meat on all sides and remove. Allow to cool slightly, then cover with bread and parsley mixture and place back into the roasting pan. Cook in a preheated oven (180°C approximately 350°F) for about 20 minutes until cooked as disired. Turn off the heat and let rest in the oven for another 10 minutes.

For the vegetables, divide broccoli into florets and boil in salted water for about 4 minutes. Cook until al dente, drain and immediately rinse in cold water. Rinse carrots thoroughly, peel as needed, leaving the greens on top and in boiling salted water for about 7 minutes. Blanch, drain, and rinse.

For the sauce, melt the butter in a pan. Mix yolks, saffron and white wine in a metal bowl over a hot water bath until creamy, then remove from heat, add liquid butter in drops, then beat in a thin stream. Season with lemon juice, salt and cayenne pepper.

In a pan heat 3 tablespoons butter, add carrots and cook until warm, then add broccoli and cook until heated through. Season with salt and pepper.