Remove the skin and tendons from the beef fillet and tie it with spaghetti like a rolled roast so that it stays in place. Boil one l of beef broth to half. Add the wine and boil to 1/3.
Boil the second l of clear soup in another saucepan. Pour in the fillet and add the bunch of herbs. Cook on a low heat for about 20 to 25 minutes, depending on the thickness of the fillet.
Cut the white asparagus ends into small pieces, clean the chanterelles, pull off the strings of the sugar snap peas and cut the ends of the zucchini. Cut the carrots, kohlrabi and zucchini into sticks. Peel the pearl onions and cut the broccoli into roses. Cook the prepared vegetables in bubbling salted water for about two minutes each. Rinse under cold water and drain.
Blanch (scald) the tomatoes with boiling hot water, skin, halve and remove the seeds. Finely dice the tomato halves.
Remove the beef fillet from the clear soup, drain and keep warm. Remove the herb bouquet from the clear soup.
Heat the vegetables except the tomatoes in the beef broth.
Gradually thicken (assemble) the thickened wine broth with cold butter flakes. Chop the kitchen herbs and add them to the sauce form with the tomato cubes. Season with salt and freshly ground pepper.
Arrange the well drained vegetables on heated plates like a nest. Remove the spaghetti from the beef fillet, cut the meat in
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