Vacuum the steak with some olive oil, thyme, rosemary, salt and pepper and cook at 65°C (149°F) for 1 hour. Mix all ingredients for the crust in a stand mixer. Roll out and keep refrigerated. Finely chop the shallots and put them in the oven with butter, thyme, rosemary, salt and pepper. Peel and dice the potatoes. Vacuum with veal gravy and the sage and cook at 85°C (185°F) for 25 minutes.
Sauté the wild garlic in some butter with shallots. Fry the steak in a pan. Rub mustard on the steak and sprinkle over some parsley. Cover with the crust, and brown it under the salamander. Slice the meat, build a little tower with the mushroom duxelles and the mozzarella and sprinkle the olive crumble over it.
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