INGREDIENTS: (to serve 6)
1 thick slice of rib eye of beef (1.5kg approx.)
½ litre whey, obtained from yoghurt
100 gr mature, salted butter
Plenty of lovage leaves
Birch leaf oil
Remove the meat from the refrigerator and leave uncovered at room temperature for 2 hours so that the surface is dry and the meat is not too cold when cooked. Just before cooking, season with plenty of salt. Brown one third of the butter and fry the meat until the first side is perfectly browned. Move the meat in the frying-pan onstantly so that none of it heats so much that the fat gets burnt. When the
first side is perfectly done, repeat with the second side. Set aside for 30 minutes. Keep the butter and the fat released from the meat.
While the meat is standing, start reducing the whey over a medium heat. Slice the onions paper thin. Add the whey when it has reduced to about one tenth of its original volume. Cook for 2 minutes, tirring
all the time so that the mixture does not brown. When the onions are cooked, finish them with 30 gr butter. Just before serving, liquidise equal amounts of turnip tops and lovage leaves and pour the resulting juice into a bowl with a little birch leaf oil. Re-heat the frying pan and return the reserved fat to it. Fry the meat once again on both sides and add the remaining butter. As soon as the freshly-added butter has browned, remove from the pan and transfer to a pre-heated cutting board.
TO SERVE: Cut the meat into six strips using a very sharp knife and serve with the onions, the green juice and the turnip tops.