INGREDIENTS
4 items x 225g fillets of beef
1 table spoons olive oil
50 grams butter
300 grams Jerusalem artichokes
8 items slices of dry-cured back bacon cut into lardons
4 table spoons chopped flat-leaf parsley
1 pinches salt and black pepper
15 grams butter
110 millilitres double cream
1 items shallot, chopped
1 items clove of garlic, peeled and chopped
25 grams ceps, chopped
110 grams button mushrooms, chopped
50 millilitres white wine
PREPARATION
1To make the cep puree, melt the butter in a frying pan set over a medium heat and add the shallot and garlic. Sauté for 1 minute, then add the mushrooms and sauté for 3 minutes. Add the wine and cream and simmer for 5 minutes until thickened. Place in a blender and mix to a puree, or puree with a hand-held blender, then season with salt and pepper and set aside.
2To cook the steaks, first season with salt and pepper, then add to a hot frying pan set over a high heat. Brown well on one side before turning over. Add the olive oil and half the butter and cook to your liking - 2-3 minutes for rare, 5 minutes for medium, 7-8 for well done - basting all the time.
3While the fillets are cooking, peel and thinly slice the Jerusalem artichokes. Melt the remaining butter in a non-stick frying pan and fry the bacon until crisp, then remove from the pan and dry on kitchen paper. Tip in the artichokes and sauté for 5 minutes, or until they are golden brown, then return the bacon to the pan.
4Add the parsley and season well with salt and pepper. To serve, place the artichoke and bacon mixture in a pile in the middle of each plate, with a steak on top, the pan juices spooned over and the cep puree, reheated if needed, on the side.
