for 4 person

Side dishes

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

Mayonnaise

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

Meat

600 g	whole steak
1 tsp	salt
a little	pepper
	oil, for frying

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.

Mayonnaise

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.

Meat

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.

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