Cut the apples in half and remove the core. Grate the ginger very finely with a grater.
Bring the vegetable stock to the boil, cut the leek into fine strips and add. Bring to the boil for about 1.5 minutes and remove from the heat. Cut the apples into very small cubes and mix them with the 3 tablespoons of olive oil, the juice of the lemon, the ginger, salt and pepper. Then add the leeks with the broth, cut the basil leaves into fine strips and add them. Prepare the rice according to the package instructions and mix it with the 2 tablespoons of chopped herbs and the 2 tablespoons of butter before serving. Sear the roast beef in hot canola oil on both sides (about 3-4 min.
then they are still nice and medium inside).
Only now season with salt and pepper from the mill. Wrap in aluminum foil, keep warm and let rest for max. 5 min. Arrange the roast beef with the herb rice and the apple-leek on plates.