Preheat oven to 100°C. Put the breadcrumb, all herbs, garlic an lemonzest in a foodprcessor and blitz briefly. Add eggwhite and limejuice and blitz some more until you have a nice and green crumb

Heat some oil in a frying pan and add a lump of butter. Caramelize the roastbeef on all sides until it's nice and brown in about 5 minutes. Take the roast beef from the pan and let it cool down for a while. In the mean time add the brown stock to the pan and deglace the bottom of the pan briefly. Let the stock reduce on high heat with 50% to a nice gravy. Take the gravy from the stove for later use

Roll the roast beef through the herbal crumb (if it's still a little moist clean briefly with some kitchenpaper) Press the crumble firmly to the meat until you have coated the complete beef. Put the coated beef in a clean baking tray and cover loosely with tin foil (to keep the crumble from burning) Use a meat thermometer, every real Dude has one, to make sure you cook the meat to your liking (50°C for red beef, 55°C for pink beef) This will take about 2-3 hours so now you have time to drink a beer.

When the meat has reached the temeprature to your liking, get it from the oven and let it rest for a while. In the mean time heat the gravy in a saucepan and add small lumps of butter until the gravy is nice and shiny

Cut nice slices of the roast beef and serve with vegetables and a big spoon of the gravy