INGREDIENTS 4 x 180g beef fillets 500g :Jerusalem artichokes, scrubbed clean 250ml:cream 75ml :milk 1 sprig thyme 1 tbsp butter 200g :fresh girolle mushrooms 100ml:white vinegar 50ml :honey 70ml :olive oil salt and pepper PREPARATION 1. Season and grill meat in a hot pan, cooking to your desired degree of tenderness. 2. Cook artichokes with cream, milk and thyme over a medium heat until soft. Push through a sieve then blend the artichokes with some of the liquid to form a smooth purée. 3. Heat butter and sauté girolles, then add vinegar and honey. Cook for 5 minutes, remove from heat then add olive oil. 4. To serve, place purée on a plate, top with beef and girolles.