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Roast beef with Jerusalem artichoke and buckwheat
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 751
  • Fat about 48g
  • Carbohydrates about 38g
  • Protein about 40g
This is needed
This is needed for 4 people
Side dishes
  • 300 g Jerusalem artichokes, cut into pieces
  • 1 tsp salt
  • a little pepper
  • 1 tbsp olive oil
  • 3.5 dl water
  • some knobs of butter
  • 200 g buckwheat
Mayonnaise
  • 1 fresh egg yolks
  • 1 tsp mustard
  • 1 tsp lemon juice
  • 1 dl rapeseed oil
  • 0.5 tsp salt
  • 1 tsp walnut oil
Meat
  • a little pepper
  • 1 tsp salt
  • 600 g whole steak
  • oil for frying
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And that's how it's done
And that's how it's done
Side dishes
Place the Jerusalem artichoke in a bowl, add the salt, pepper and oil, mix well, spread onto a baking tray lined with baking paper. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C. Rinse the buckwheat in a sieve, place in a pan with the water and bring to the boil. Cover and remove the pan from the heat, leave the buckwheat to swell for approx. 20 mins. Add the butter and salt before serving.
Mayonnaise
In a tall container, mix the egg yolk with the mustard, lemon juice and salt. Add the rapeseed oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Finally, stir in the nut oil.
Meat
Season the meat. Heat the oil in a frying pan, brown the meat all over for approx. 5 mins. and transfer to a baking tray, insert the meat thermometer into the thickest part of the meat. Cook the meat for approx. 20 mins. in the centre of an oven preheated to 200 °C (the core temperature should be approx. 50 °C. Leave the meat to rest for approx. 5 mins. before carving, serve with the accompaniments and mayonnaise.