For the beef fillet, cut the cauliflower florets, carrots and zucchini into bite-sized pieces with a tourniquet. Trim the green from the scallions and add the snow peas.
Cook beef broth in an unperforated steamer basket along with carrots and cauliflower (at 100°C for 8 minutes or at 120°C for 4 minutes).
Add remaining vegetables and cook (at 100°C for 4 minutes).
Remove vegetables from broth and keep warm.
Cut beef fillet into 1 cm thick slices and poach in the resulting broth (at 100°C for 4 minutes or at 120°C for 2 minutes).
Arrange the beef fillet together with the vegetables and serve sprinkled with parsley.