Steak with Jerusalem artichoke and mushrooms

Preparation

• Beef steak
• Pat the meat dry and vacuum seal it with a clove of garlic (halved), a sprig of rosemary and a dash of olive oil.
• Cook the meat sous vide at 58°C. Stick to half an hour per cm of thickness. My steaks were 3cm thick so took 1.5 hours.
• Pat the meat dry and sprinkle with the ground pepper to create a thin pepper crust.
• Heat a dash of olive oil in a frying pan and fry the meat briefly so that it is nicely browned all over.
• Let rest under aluminum foil for 5 minutes.
• Jerusalem artichoke cream
• Melt the butter in a pan over medium heat until it starts to turn golden brown. Then stir with a whisk until the butter darkens and starts to smell like hazelnuts (hence the name beurre noisette). Don't let it burn, keep the butter moving!
• Remove from the heat and add the tarragon leaves. Attention, this is going to splash for a while so keep a little distance.
• Set aside and let cool gently.
• Keep one of the (in diameter) larger Jerusalem artichokes aside for the slices and peel the rest. That will be about 250 grams.
• Cut into cubes and put them just under water in a pan, add half a chicken stock cube. Bring to the boil and simmer gently for 15-20 minutes.
• Meanwhile, pour the beurre noisette through a sieve with a paper towel in it so that you are left with a clear liquid. Smell it, I hope you get as excited as I do…
• Drain and place the cubes in a blender.
• Add a dash of beurre noisette and a dash of cream. Smooth in the blender, the texture is just right when the blender can just turn the puree itself. If that still doesn't work, add a little bit of beurre noisette and cooking cream (alternately).
• Season with salt and pepper, then push through a sieve for a silky smooth result.
• Set aside until use, then heat and transfer to a piping bag.
• Lightly roasted hazelnuts
• Preheat the oven to 180°C.
• Place the hazelnuts on a baking paper and roast them for 10-15 minutes until they are light brown. They are perfect if they smell like toasted hazelnuts but are not dark brown.
• Let cool, chop coarsely and set aside until use.
• mushrooms
• Clean the mushrooms (sand off, butt off and possibly cut into pieces. If you have a large mushroom (such as cepes or eryngii) you can cut a pattern. For example, I cut one piece diagonally.
• Fry the mushrooms in some olive oil until golden brown and then place them on a paper towel. Do this just before formatting.
• Jerusalem artichoke slices
• Cut thin slices of Jerusalem artichoke (I use a mandolin for this) and cut out circles. You need 5 per person.
• Put some ice or a cooling element in a bowl of water and place the cut out circles in it. They get crispy so nicely.
• Just before serving, place the slices on a paper towel to prevent water from spilling onto the plate.

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• layout
• Cut the ends of the steak (can you 'taste' it nicely) and then cut the meat into 3 equal pieces. Put them together on the board. Sprinkle a little coarse sea salt over it.
• Place 3 dots of Jerusalem artichoke cream in different sizes around it. Place 2 small dots on the meat, in the outer corners.
• Divide the mushrooms around the meat. Start with the largest and end with the small one so you can see them all.
• Playfully place some chopped hazelnuts between the mushrooms and also divide the Jerusalem artichoke slices playfully. I like it when you see the circles so lay them flat.
• Divide a few tufts of cress, pour some of the remaining beurre noisette over your dish and you're done.
• Enjoy your meal!