Chateaubriand with buttered vegetables and Béarnaise sauce

➊ First, brush and clean the vegetables. I peel as little as possible and like to cook whole vegetables. This way, more of the flavors are retained.
Wash the fennel, cut off a little of the stalk and remove any dry layers. Halve lengthways. Cut the leaves off the carrots and wash them.

➋ Remove only the outermost skin of the onions if it is not completely clean. Cut them lengthways. Wash the cucumbers and cut them in half lengthways. Clean the mushrooms. Quarter the avocado lengthways and remove the pit.

➌ Set up a grill for indirect heat and heat to approx. 100 °C.
Place carrots, onions and fennel cut side down on the grill for 30 minutes.

➍ In the meantime, prepare a reduction for the Béarnaise sauce by slowly melting the butter and then setting it aside. Peel the shallots and cut into small cubes. Finely chop the tarragon stalks, peel the orange zest with a vegetable peeler and squeeze out the juice. Sauté the shallots in a little butter until translucent, add the tarragon, bay leaf and green pepper and sauté briefly. Deglaze with white wine and orange juice and reduce by half. Turn the orange zest over the top so that the essential oils come out. Then place in the reduction for 10 minutes, do not boil any more. Then pour through a fine sieve.

➎ Turn the vegetables over on the grill, add the mushrooms and brush everything regularly with a little salted butter so that the butter runs into the vegetables.

➏ Grill the Chateaubriand vigorously on all sides, then add a little pepper and cook indirectly at a maximum of 120 °C to a core temperature of 55 °C. Now grill the cucumbers, which have been halved lengthways, and the quartered avocados on the cut surface. When the core temperature is reached, remove the meat from the grill, cover and leave to rest. Lightly toast the long baguette slices and whip the Béarnaise sauce in a water bath: To do this, whisk the egg yolk into the reduction in a hot water bath until creamy. Then slowly add the warm, liquid butter, whisking constantly, until a nice, fluffy sauce is formed. Season with salt, pepper, lemon and orange zest and add the chopped herbs.

➐ Cut the Chateaubriand into slices and place on the toasted baguette on a plate. Serve with buttered vegetables and drizzle with some Béarnaise sauce. Decorate with fresh peppercorns.