Beef Fillet with Herb Crust

Preheat the oven to 180°C (conventional) / 160°C (fan).

Remove the crusts from the toast and cut into very small cubes.

Chop the parsley, press the garlic and finely grate the lemon zest.

Thoroughly combine the toast cubes with parsley, garlic and lemon zest.

Season the beef fillet all over with salt and pepper.

Heat oil in the roasting pan and sear the fillet vigorously on all sides, then remove it.

Let the fillet cool briefly, then roll it all over in the breadcrumb mixture, return it to the roasting pan and roast in the oven for about 30 minutes.

Switch off the oven and let the fillet rest inside for another 10 minutes.

Melt the butter. Whisk the egg yolks and white wine in a hot water bath until creamy, remove from the bain-marie and whisk the butter in drop by drop.

Season the sauce with lemon juice, salt, pepper and chopped tarragon and serve with the fillet.