Steamed Baby Vegetables

In summer, baby vegetables are at their sweetest and make a special treat. I steam them to make the most of their tender texture and flavor and I serve them plain with only a sprinkling of fresh chervil or parsley. When vegetables are this fresh and young, they need no gilding, although I do dip the potatoes in the horseradish sauce I serve with the beef.

The vegetables can be prepared ahead and reheated just before serving, which is a great convenience for a party like a