6 long, thin Jerusalem artichokes, skin on and scrubbed
1 garlic clove, chopped
2cm/¾in piece fresh horseradish, grated
1 tbsp chopped fresh flatleaf parsley
1 banana shallot, peeled and chopped
1 tsp chopped fresh thyme
salt and freshly ground black pepper
100g/3½oz plain flour, seasoned with salt and pepper
2 tbsp olive oil
vegetable oil, for deep frying
25g/1oz salted butter
1 beef rump steak
splash Madeira