Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Melt 2 tablespoons of fat in a saucepan. Stir in 2 tbsp. flour and sweat briefly. Add stock and milk while stirring.
Bring to the boil, cook for 3-5 minutes and season with horseradish, salt and pepper. Clean the Romanesco, cut the florets from the stalk and wash. Wash the meat, dab dry and season with salt and pepper.
Whisk the eggs in a deep dish. Turn the steaks one after the other in 4 tablespoons of flour, eggs and breadcrumbs. Drain potatoes and add to the sauce. Wash chives, shake dry and cut into small rolls.
Cook Romanesco in boiling salted water for about 5 minutes. Heat clarified butter in a pan and fry steaks in portions on both sides until crispy. Melt 2 tablespoons of fat. Drain Romanesco and sprinkle with the fat.
Arrange steaks, béchamel potatoes and Romanesco. Garnish with lemon wedges and parsley.