Beiried in Shallot Crust with St. Lawrence Juice

For the shallot crusted beef with St. Laurent juice, salt and pepper the beef, heat 3 tablespoons of olive oil in a pan, sear the beef briefly on both sides and remove. Deglaze the roast residue with St. Laurent and water, season with granulated sugar and reduce to a sour consistency. Season with salt and pepper and strain.

Heat 1 tablespoon olive oil in saucepan, sauté shallots briefly and let cool.Cream butter, mix with shallots and herbs. Stir in grated toast and egg yolks, season again. Form a roll of the mixture on a sheet of cling film and wrap. Place in the refrigerator and allow to set.

Then take out, unwrap, cut into slices. Spread these on the beiried slices and place in a pan. Bake in the oven at high top heat until golden brown,blanch vegetables briefly, strain. Foam butter in a pan, toss vegetables and season to taste. Arrange Beiried with vegetables and pour St. Laurent juice around.

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