1• Combine oat bran and Herbes de Provence with 5 cups of water and roll into a ball. Allow to rest for 1 hour. 2• Lightly oil the bottom of a pot using a paper towel and a few drops of olive oil. Brown beef tenderloin on both sides. Remove from pan and allow to rest. 3• Peel zucchini and turnips. Cut them into sticks. Trim ends off green beans, chop cauliflower and broccoli into small florets. Submerge them in salted boiling water and boil a few minutes, vegetables must remain crisp. Preheat oven to 350°F. 4• Peel garlic cloves and add them to chicken broth. Allow to simmer until volume is reduced to ¾, then blend. Add salt and pepper. 5• Roll dough between 2 pieces of parchment paper to 1 inch thickness. Wrap meat completely with dough. Brush with egg yolk. Bake 15 to 20 minutes. 6• Peel and quarter button mushrooms. Lightly oil a non-stick pan using a paper towel and a few drops of olive oil. Brown mushrooms, then add vegetables to pan. 7• Plate the mixed vegetables around the meat and coat with garlic sauce.
200 g oat bran, 1 handful of Herbes de Provence, a little olive oil, 800 g beef tenderloin, 2 large zucchini, 4 turnips, 200 g green beans, 200 g cauliflower, 200 g broccoli, 10 garlic cloves, 2 cups chicken broth, 1 egg yolk, 200 g button mushrooms, salt, pepper.