Sear the roast beef on all sides in olive oil. Cook in a preheated oven at 140 degrees for about 40 minutes. To cook the meat pink, the core temperature should be 60 degrees.

Meanwhile, prepare the herb crust: chop the herbs and mix with the egg yolk, breadcrumbs, butter and half of the mustard.

When the meat has reached a core temperature of 50 degrees, brush the top with the remaining mustard and apply the herb crust. Put the roast beef back in the oven until the core temperature has reached 60 degrees. Before serving, cover the meat with aluminum foil and let it rest for about 10 minutes.

Fry shallots in pieces in the gravy and deglaze with tomato paste and veal stock. Simmer on medium heat. Stir in the wine and balsamic vinegar and continue to reduce until the sauce is thick. Finally melt the butter in the sauce and season with salt and pepper.

Peel the potatoes and cook them in salted water until soft. Pour off the water. Set aside half of the cheese, add the remaining ingredients to the potatoes and mash everything into a mass.

Put the mash into 5 small casserole dishes and cover with the remaining processed cheese. Gratinate at 180 degrees until the cheese has a nice brown color.

Sear the asparagus in the oil of the sun-dried tomatoes. Dice the dried tomatoes and add to the pan until the asparagus is seared on all sides. Reduce the heat and add the cocktail tomatoes. Simmer with the lid closed until the tomatoes are tender. Season with salt and pepper.