Beef with Vegetables and Herb Sauce

Rinse the vegetables and brush or peel. Cut the asparagus into 3 cm (approximately 1 inch) pieces and divide the kohlrabi into bite-size pieces. Blanch the vegetables in boiling salted water; cauliflower 6 minutes, carrots 5 minutes, the peas and the asparagus for 3-4 minutes. Strain the vegetables, rinse in cold water and drain well.

Preheat the oven to 140°C (approximately 275°F).

For the herb sauce, rinse the herbs, shake dry, pluck the leaves from the stems and place 1/3 aside for garnish. Peel the garlic and chop coarsely. Gently toast the pine nuts in a dry frying pan and remove from heat. Fold in the Parmesan together with the herbs, puree with garlic and olive oil in a blender and season with salt, pepper and a dash of lemon juice.

Rinse the meat, pat dry, press flat, season with salt and pepper and sear on all sides in a hot pan with hot oil. Put in preheated oven and cook depending on the desired degree of doneness (pink about 8 minutes).