SIRLOIN OF GRASSFED BEEF, AGED FOR 40 DAYS, MOTHER SAUCE, JERUSALEM ARTICHOKE, CARROT, TURNIP AND GARLIC FLOWERS

INGREDIENTS:
1piece aged beef
10 Jerusalem artichokes
1 litre cows’ milk
200 gr butter
50 ml mother sauce
1 carrot
2 garlic flowers
2 turnips
100 ml home-made verjuice
PREPARATION:
Mother sauce: This is a sauce made from the bones of all the animals we have used in the restaurant over at least 2 years. They are first roasted, then boiled. The resulting liquid is reduced, then mixed with the sauce used before, in a never-ending process that gives a powerful sauce.
Jerusalem artichoke purée: Peel and cut into half-centimetre thick slices. Sauté over medium heat in a steel pan with a little butter and add salt and sugar. Add the milk and cook until soft enough to liquidise, ensuring that the milk is not reduced and the artichokes are not overcooked. Rectify the seasoning in the liquidiser and add cubes of cold butter while beating. Beat until smooth, then strain through a fine strainer.
Vegetables: Sauté in meat fat, adding splashes of verjuice. This will evaporate immediately, leaving its aroma and a light touch of acidity.
Meat: Season with salt and leave under a heat lamp, moving occasionally, until the centre, though still red, is hot.
Quickly sear on all sides in a very hot frying-pan. Finish on a grill over red-hot coals.
TO SERVE:
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*See photo.