Roast beef with Jerusalem artichoke and buckwheat

Roast beef with Jerusalem artichoke and buckwheat

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 751 kcal
, Fat: 48 g
, Carbohydrate: 38 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Side dishes

300g Jerusalem artichokes, cut into pieces
½tsp salt
a little pepper
1tbsp olive oil
200g buckwheat
3 ½dl water
some knobs of butter
1tsp salt


1 fresh egg yolk
1tsp mustard
1tsp lemon juice
½tsp salt
1dl rapeseed oil
1tsp walnut oil


600g whole steak
1tsp salt
a little pepper
oil for frying
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How it's done

Side dishes

Place the Jerusalem artichoke in a bowl, add the salt, pepper and oil, mix well, spread onto a baking tray lined with baking paper.

Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.

Rinse the buckwheat in a sieve, place in a pan with the water and bring to the boil. Cover and remove the pan from the heat, leave the buckwheat to swell for approx. 20 mins. Add the butter and salt before serving.


In a tall container, mix the egg yolk with the mustard, lemon juice and salt. Add the rapeseed oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Finally, stir in the nut oil.


Season the meat. Heat the oil in a frying pan, brown the meat all over for approx. 5 mins. and transfer to a baking tray, insert the meat thermometer into the thickest part of the meat.

Cook the meat for approx. 20 mins. in the centre of an oven preheated to 200°C (the core temperature should be approx. 50°C).

Leave the meat to rest for approx. 5 mins. before carving, serve with the accompaniments and mayonnaise.

Good to know
Serve with: Briefly steamed kale.
Tip: Buckwheat is only available at larger Coop stores. It can be replaced with quinoa.

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