Dry the steaks well and rub olive oil and black pepper on both sides. Remove 6 leaves from the Roma lettuce, wash and trim the middle ribs on the reverse side so that the leaves can be used as bowls. Cut the tomatoes at the upper end and make 4 cuts each from the lower end so that the cut ends approx. 1 cm before cutting through. With a small spoon, remove the grains and partitions.

With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated off. Separate the mushrooms, clean with a brush if necessary. Cut off the long stems on the hat, cut into small pieces and use with the whole hats.

For the mashed potatoes, wash the potatoes and cook them with the peel until done. Let cool, peel and clean. Press into a pulp using a potato press. Do not add too much milk and 2 tablespoons of the olive oil so that the porridge stays firm and does not melt. Add nutmeg, pepper and salt and bring to the boil briefly while stirring over medium heat. Do not stir too much, otherwise the puree will become sticky. Keep warm with the lid.

Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with a small pair of scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.

Wash the fresh celery, shake dry, pluck the leaves and roughly chop. Wash and peel a carrot and make a 5 cm long longitudinal groove from the top. 20 Plan off approx. 2 mm thick slices. Grate the rest of the carrot too coarsely.

Wash and clean the green beans. Blanch in a little boiling salted water for 5 minutes and rinse in ice-cold water. Drain well in the sieve and keep ready. Use the cooking water to blanch the carrot slices and grates (3 minutes) and finally to steam the prawns. Arrange the carrot slices in a circle on the serving plates.

For the mushrooms, cap the onions and the garlic cloves at both ends, peel them and cut into small pieces. Fry with 1 tbsp of the olive oil until the onions are translucent. Add the mushrooms and stew for 1 minute, then add the bouillon and mix well. Mix the cream with the Madeira and deglaze the mushroom mixture with it. Season with nutmeg and pepper and finally stir in the celery leaves. Keep warm with the lid.

Melt the butter in a sufficiently large saucepan, then toss French beans in it, add the remaining ingredients and season with salt. Remove with a slotted spoon and distribute on the serving plates. Briefly toss the carrot sticks in the leftover sauce and fill the 2 smallest Roma leaves with them. Spread the mushrooms on the remaining Roma leaves and tomatoes and arrange on the serving plates.

Heat a pan, add 2 tablespoons of the olive oil and let it get hot until it smells fragrant. Fry the steaks on both sides until they are cooked as desired. In the meantime, steam the prawns pink in the colander over the cooking water and place on the serving plates. Add the mashed potatoes. Finally, add the steaks and drizzle the remaining oil in the pan over the puree, garnish and serve immediately.