less than 30 mins
30 mins to 1 hour
By Matt Tebbutt
From Saturday Kitchen
For the beef
- 2 tbsp olive oil
- 1 beef rump steak
- 25g/1oz salted butter
- splash Madeira
- salt and freshly ground black pepper
For the roast Jerusalem artichokes
- 6 long, thin Jerusalem artichokes, skin on and scrubbed
- 2 tbsp olive oil
- 1 tsp chopped fresh thyme
- vegetable oil, for deep frying
- 100g/3½oz plain flour, seasoned with salt and pepper
For the persillade
- 1 banana shallot, peeled and chopped
- 1 garlic clove, chopped
- 1 tbsp chopped fresh flatleaf parsley
- 2cm/¾in piece fresh horseradish, grated
To make the beef, season the beef well and heat a frying pan over a medium-high heat. Add the oil, then fry the steak for about 3–4 minutes on each side to get a nice caramelisation. You want the steak medium-rare in the middle, this timing may vary depending on the thickness of the beef. Add the butter to the pan, followed by the Madeira, and baste the steak for the last minute of cooking. Remove from the pan and rest for at least 15 minutes.
To make the Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in 1 tablespoon of olive oil and the thyme and season with salt and pepper. Place in a roasting tin and roast for 20 minutes or until soft.
Preheat a deep fat fryer to 180C. CAUTION: Hot oil is dangerous. Do not leave unattended. Cut the artichokes in half lengthways and scoop out the flesh, leaving the skins. Dust the artichoke skins in the seasoned flour, deep fry until crisp then transfer to kitchen paper to drain. Mash the artichoke flesh with the remaining olive oil and season with salt and pepper. Spoon the mash back into the crisp skins.
To make the persillade, mix the shallot, garlic and parsley together and sprinkle over the beef slices and roast artichokes. Grate the horseradish over the steak and serve with any beef resting juices.