Grilled Topside Steaks with Jerusalem Artichokes

Grilled Topside Steaks with Jerusalem Artichokes

Ingredients (6 Servings)

The Beef

• 4 Argentine 150g Topside fillet steaks
• 2 Tablespoons of olive oil
• Salt and black pepper

Caramelised Shallots

• 3 shallots, peeled and finely chopped
• 100ml extra virgin olive oil
• 2 carrots peeled and coarsely chopped
• 1 big onion coarsely chopped
• Some thyme twigs

Garnish

• 100g extra fine beans
• 120g assorted wild mushrooms
• 1 tablespoonful of butter
• 2 tablespoons of extra virgin olive oil
• 1 black truffle, thinly sliced
• 100g assorted green leaves
• (rocket salad, water cress endive)
• 4 table spoonfuls vinaigrette
• 6 fine flakes of Parmesan cheese
• 6 fondant potatoes
• Jerusalem artichoke puree
• Jerusalem artichoke chips

 

Method

Boil water in a big pot. Pre-heat oven at 220ºC degrees. Put the chopped shallots in a small pan with a pinch of salt and pour in 100ml of olive oil. Cook the shallots on a low heat until transparent, for about 30 minutes. Let them cool in the oil.

Dissolve one tablespoon of salt in the boiling water. Whiten the beans and cook them until tender. Cool in a cold water bowl. Strain and cut them in 5mm pieces.

Heat up a frying pan. Add the oil and a tablespoon of butter. Put in the beef and turn it over after about every minute until it gets brown. Cook to taste. Take the beef out of the frying pan and let it rest for about 5 minutes, but do not let it cool.

Heat up a large frying pan. Pour in 2 tablespoons of olive oil, a garlic clove and the mushrooms. Seasons to taste. Brown them slightly. Keep in a bowl. Add the pieces of beans and caramel shallots.

Heat the plates and place streaks at the bottom. Place some bean salad in the centre and sprinkle with fine black truffle slices and Parmesan cheese. Decorate with green leaves seasoned with vinaigrette and the artichoke chips. Trace a few lines of the artichoke puree on each side. Pour over some beef or chicken jus seasoned with sage.

 

Dish Prepared By Chef:


April 12, 2008