Leave the filet beef to chill in the freezer for about 2 hours. Cut into nice thin slices and marinate in olive oil with a generous dash of DeuS. Peel the Jerusalem artichokes, cut them into small strips and boil in lightly salted water until done. Make a mayonnaise giving it some bite with a dash of DeuS. Mix the mayonnaise with the king crab. Put in a round mould and keep cool. Mix the artichokes with a little mayonnaise, finely chopped tarragon and a hint of lemon and distribute between the plates. Place the mould of crab on top and cover with marinated filet beef. Season with black pepper and a pinch of salt. Surround the dish with a sauce of honey, balsamic vinegar and the DeuS and oil marinade.