Perhaps your new favorite bean dish:
Water romaine pot well and butter. Briefly blanch beans and celery stalks, sauté other vegetables. Rub fillet with pepper and herbs. If necessary, sear briefly.
Put fillet on vegetable bed and cook in closed Roman pot at 250 degrees (600g approx. 1 hour).
Chop shallots and sauté in a little butter until soft. Add crushed chervil, peppercorns, tarragon and parsley, add white wine and vinegar until the liquid is almost thickened.
After cooling, add the egg yolks, water and a little salt, and heat gently, beating continuously, until the mixture becomes creamy. Then gradually add small pieces of butter.
Pass the sauce through a sieve, stir in the kitchen herbs and season to taste.
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