Beef Steak with Vegetable Topping

Lightly salt and pepper steaks on both sides and sauté briefly in butter and oil. Wrap in aluminum foil and cook in the oven for 20 minutes at 80°C (approximately 175°F).

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For the crust, peel potatoes, coarsely chop and cook in plenty of salted boiling water for about 25 minutes until tender. After 15 minutes of cooking, add the cauliflower. Meanwhile, peel the carrot and cut most of it into long thin sticks, as with the scallion. Cut remaining carrot and scallion at will into rings or small cubes. Blanch vegetables in salted boiling water for 1-2 minutes, rinse with cold water and drain.

Drain potatoes and cauliflower, press through a ricer and mix with egg, salt, pepper and nutmeg. Stir in carrots and scallion.

Remove steaks from the oven. Pour gravy into a small baking dish and season with pepper. Spread potato mixture on the steaks in thin strips and broil at 250°C (approximately 475°F) for 3-5 minutes.