Finely chop the parsley and chives, roughly chop the cress. Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the parsley, chives and cress, season, cover and set aside.
Remove the meat from the fridge approx. 30 mins. prior to cooking.
Colourful roasted vegetables
Cut the potatoes, carrots and beetroot into batons approx. 1 cm thick.
Mix the vegetables with the oil and salt in a bowl, spread on a baking tray lined with baking paper.
Approx. 30 mins. in the centre of an oven preheated to 200°C.
Heat the clarified butter in a frying pan. Season the meat, fry for approx. 4 mins. on each side.
Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat across the grain, serve with the roasted vegetables and herb butter.