Rump Steaks with Spinach Topping, Jerusalem Artichokes and Sweet Potatoes

For the rump steaks with spinach topping, Jerusalem artichokes and sweet potatoes, first sear the steaks and set aside in a roasting pan. Sauté the spinach in butter, salt, pepper and season with nutmeg. Place the spinach on top of the steaks. Mix egg yolk, whipped cream, salt and pepper, empty over the steaks with the spinach and gratinate in the oven at 150 degrees.

Cut the peeled Jerusalem artichoke into narrow slices, fry in plenty and season with salt. Cut out the peeled sweet potato with a Parisian spoon, blanch the balls in a salted water bath and add a flake of butter and a pinch of salt.

For the sauce, bring whipping cream, white wine and half a bouillon cube to a boil, fold in the corn kernels and finish with freshly chopped parsley and freshly chopped chives.

Arrange the rump steaks with spinach topping, Jerusalem artichokes and sweet potatoes with the Jerusalem artichoke slices, sweet potato balls and the sauce and serve.

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