Preparation Veal:

• Heat the veal stock to 70 °C and place the veal fillet portioned into four pieces, then place in an oven preheated to 65 °C and leave to infuse for 45 minutes.
• Remove the fillet pieces from the stock, pat dry and fry in butter in a pan.

Preparation of Jerusalem artichoke cream:

• Cook the Jerusalem artichoke tubers in salted water for 1 ¼ hours until soft. Finely chop the shallots and brown in butter. Halve the Jerusalem artichoke tubers, scrape out the flesh and add to the shallots. Pour in half and half with cooking water and milk and blend until smooth. Pass through a sieve and keep warm.
• Fry the Jerusalem artichoke skins in sunflower oil at 180 °C until crispy.

Preparation of Jerusalem artichoke waffles:

• Boil the tapioca pearls in salted water until cooked and rinse in ice water. Strain and mix with the Jerusalem artichoke puree.
• Spread on baking paper and dry in the oven with the door slightly open at 60 °C for 6 hours. Fry in 180 °C hot sunflower oil until crispy.

Preparation of pioppini mushrooms:

• Melt the butter in the pan and quickly fry the mushrooms in it. Salting.

Dressing:
Cut the fillets in half and arrange on warmed plates with the garnishes.