Roast Beef with Grilled Zucchini Potatoes
Preheat the oven to 160°C (approximately 320°F).
Rinse and pat dry meat. Season with salt and pepper. Heat oil in a pan and sear meat on all sides. Cook meat in preheated until pink, about 40 minutes.
Rinse and diagonally slice long, thin pieces of zucchini. Heat a little bit of oil in a grill pan and cook zucchini on both sides.
Rinse and peel potatoes. Thinly slice and pat dry. Heat oil in a pan and fry potatoes until golden brown. Remove and place on paper towels. Season with salt.
Melt butter in a saucepan. Combine yolks, saffron and white wine in a double boiler. Mix together and remove from heat. Slowly add melted butter and lemon juice. Season with salt and cayenne pepper.
Remove beef from the oven, let it rest briefly and cut into medallions.
Put cooked, sliced zucchini on a plate. Place beef medallions on top and add potatoes. Drizzle with sauce and garnish with peppercorns and thyme flowers. Serve immediately.